Chargrilled Wahoo & Tuna with Gosling’s Black Seal Rum Butter, Banana Salsa & Hoppin’ John
Courtesy of Chef Neville King of ‘Spazzizi’s’, Elbow Beach
(ran September 1997)
four 4 oz wahoo steaks
four 4 oz tune stakes
For the Black Rum Butter
1 stem lemon grass
1 oz shallots
4 oz Gosling’s Black Seal Rum
4 oz cream
In a saucepan, combine the lemon grass, shallots, black rum and heavy cream and bring to a boil. Reduce until thick. Whisk in the butter slowly and remove from flame. Pass through a fine sieve and keep at room temperature.
For the Banana Salsa
2-3 Bermuda finger bananas, ripe but not soft
1 ripe tomato
1 medium red onion
½ each yellow and green bell pepper
½ Scotch bonnet chile pepper, seeded
1 small bunch cilantro
juice of a small lime
1 tsp fruit olive oil
salt and white pepper to taste
Chop all of the ingredients in quarter-inch dice. Mince the chile pepper (wear rubber gloves if you can). Toss together adding enough lime juice and olive oil to moisten.
For the Hoppin’ John
1 tbsp butter
4 oz blackeye peas, soaked overnight
4 oz white rice
10 oz chicken stock
bouquet garni (thyme, parsley, tarragon, bay leaf, tied together)
3 oz sun-driedftomato in oil, drained and chopped
1 garlic clove, chopped
1 small onion, chopped
Sauté the onions and garlic in butter until softened. Add the rice and sauté until translucent. Drain the peas and add to the pot. Add stock, tomatoes and bouquet garni and bring to a boil. Cover and cook 25 minutes or until the rice is tender. Drain excess liquid if any.
Brush the fish steaks with olive oil and season with salt and pepper. Grill for three minutes per side for medium to medium-rare. Place each on a bed of Hoppin’ John and drizzle with rum butter and garnish with a generous portion of salsa decorated with cilantro sprigs.