This was actually a Salmon Recipe, but it works well with any "Gamey" tasting fish, such as
Bluefish, and King Mackerel.
The cooking time is really a matter of 'feel', as I never have timed anything that I cook on a
pan or fire.
Ingredients:
Butter
Brown Sugar
RUM!!!
Salt & Pepper
Fish
Melt about a half cup of butter in a non-stick pan
stir in about a half cup of brown sugar till nice and carmelized (add more butter if thicker than syrup)
add fish filets on top of the Roux
cook till filets turn white (2-3 minutes?)
flip, then add 1/2 cup of RUM over the fish/Roux and cook 2-3 more minutes.
Remove fish
stir remaining RUM and Roux and save for sauce to pou over fish once served.
The RUM flavor is pretty strong, but the alcohol burns away quickly. The mix of the RUM and
strong fish taste is great. I normally serve with a Green Vegi and a Pasta side.
Captain Henry
ACME Ventures llc
www.ACME-Ventures-Fishing.com
321-794-7955
Bluefish, and King Mackerel.
The cooking time is really a matter of 'feel', as I never have timed anything that I cook on a
pan or fire.
Ingredients:
Butter
Brown Sugar
RUM!!!
Salt & Pepper
Fish
Melt about a half cup of butter in a non-stick pan
stir in about a half cup of brown sugar till nice and carmelized (add more butter if thicker than syrup)
add fish filets on top of the Roux
cook till filets turn white (2-3 minutes?)
flip, then add 1/2 cup of RUM over the fish/Roux and cook 2-3 more minutes.
Remove fish
stir remaining RUM and Roux and save for sauce to pou over fish once served.
The RUM flavor is pretty strong, but the alcohol burns away quickly. The mix of the RUM and
strong fish taste is great. I normally serve with a Green Vegi and a Pasta side.
Captain Henry
ACME Ventures llc
www.ACME-Ventures-Fishing.com
321-794-7955
