Captain Jib is a fictional pyrate who loved to cook. His recipes were a hit among his crew and he was lucky enough to have a chef actually writing a rum based cookbook on his behalf. This recipe is from Captain Jib’s Rum Soaked Recipes – a cook book I put together a few years ago in honour of International Talk Like A Pirate Day.
Rum holds a prominent place in history – even the darkest parts of history – rum was involved in the slave trade, as slaves, molasses, and rum were part of the triangular trade. When trade was interrupted by the 1764 Sugar Act, another straw was thrown on the American colonists’ back. Thus, bottles of rum can often be overhead bragging to bottles of wine and bottles of whiskey that they were the reason for the American Revolution.
- 4 oz grouper steaks or trout fillets 8
- 1/2 cup lemon juice
- 1/4 tsp salt
- 1/4 cup salad oil
- 1/4 tsp sugar
- 1/8 cup green onions
- Dash of pepper
- 1 oz dark rum
Combine ingredients for lemon onion baste and mix thoroughly.
Grill fish over a medium heat basting twice on each side. Cook 5 to 8 minutes on each side, turning once.
Cover a heat proof platter with half of herb mixture and place fish directly onto platter. Sprinkle remaining herbs on top of the fish.
Pour the rum over fish and ignite making sure to be extremely cautious.
The herbs and rum will give the fish a subtle irresistible flavor.
When creating any type of Flambé (see: FIRE) take extra precautions. Tie back loose hair & clothing, do not lean over, place hands, arms or face near to flaming foods. I take no responsibility for careless people.