Instructions: Preheat oven to 450 degrees F. Spread the paint liberally on the curved side of the fillets (paint on the skin side).

Heat a large cast-iron skillet until almost smoking. Add the peanut oil and carefully lay the fish in the skillet, paint or skin side down. Shake the pan a few times to prevent the fish from sticking. Cook the fish until dark on the painted side, about 2 minutes. Turn the fish over and drain the oil from the skillet. Transfer the skillet to the oven and bake for 7 to 9 minutes (15-20 minutes for chicken).

Warm the mojo through the ladle about 1/2 cup onto each serving plate.

Remove the fish from the oven and place the fillets on top of the mojo.

Serve with the plaintains and a wedge of lime.

Note: Keep an eye on the plantains as they get close to done, because they will burn easily if unattended.

Yield: 4 servings

Rhum and Pepper Paint:
Toast the peppercorns and cloves together in a dry skillet over medium-high heat until puffs of smoke begin to appear. Transfer to a spice grinder and grind roughly, about 1 minute.

Place the sugar, soy sauce, rhum, lemon zest, and juice in a small heavy saucepan, and add the powdered spices. Over medium heat, reduce the liquid until 1/4 cup remains, about 10 to 12 minutes; it will begin to foam as it reduces.

Remove the pan from the heat and strain through a fine-mesh strainer into a bowl. Let cool to room temperature.

Yields: about 1/4 cup

Mango-Habanero Mojo:
In a blender, puree the mangoes, wine, and orange juice until smooth.

Strain through a medium-fine-mesh strainer and stir in the habanero. Keep refrigerated until needed and then serve warm.

Note:
Store this mojo in the refrigerator for no longer than 2 or 3 days. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile-a little at a time-until hot enough.

Yields: about 2 cups

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