Captain Jib’s Flaming Fish

Course: DinnerCuisine: CaribbeanDifficulty: Easy


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Cooking time


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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 (ME) writing a rum recipe cookbook on his behalf. This recipe is from Captain Jib’s Rum Soaked Recipes.


  • 4 oz grouper steaks, or whole fish heads removed

  • Basting Sauce
  • 1/2 cup lemon juice

  • 1/4 tsp salt

  • 1/4 cup olive oil

  • 1/4 tsp sugar

  • 1/8 cup green onions

  • Dash of pepper

  • Flambe
  • 1 oz dark rum


  • Combine ingredients for basting sauce and mix thoroughly.
  • If using whole fish remove heads and cut into the skin with diagonal cuts along the body.
  • Do not cut too deep into the flesh.
  • Brush fish with olive oil and place onto a hot grill or into a hot pan.
  • Cook fish over a medium heat basting twice on each side.
  • Cook 5 to 8 minutes each side, turning once.
  • If cooking on a grill remove fish from heat and place onto a heat proof platter.
  • If in a frying pan you can add rum directly.
  • Drizzle rum over fish and let sit for a minute or two.
  • With a BBQ lighter or flame from gas stove ignite making sure to be extremely cautious.
  • Hold the pan away from your face and arms for safety.
  • Never add more alcohol while fish is burning.
  • The alcohol in the rum will burn off while the sugars carmelize giving the fish an irresistible sweet blackened flavor.


  • When creating any type of Flambe take extra precautions. Tie back loose hair & clothing, do not lean over, place hands, arms or face near to flaming foods.

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