Captain Jib’s Flaming FishCourse: DinnerCuisine: CaribbeanDifficulty: Easy
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
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.