1/2 lb fish fillets
hot peppers, minced
cayenne-based hot sauce (Texas Pete, Frank's Red Hot)
1/2 c red (quick-cook) lentils
1 c chicken stock
1 c water
3 Tbsp butter, chopped
1/2 Tbsp soy sauce
1/2 Tbsp Thai Garlic chile paste
1 1/4 oz Meyer's Dark Rum
1/2 Tbsp olive oil
Sprinkle both sides of fillets with six-pepper seasoning to taste. Heat a small skillet over medium heat. When the skillet is hot, add olive oil to the skillet and add the fillets. Spread half of the minced peppers over top of the fillets, and wet them with the hot sauce. Cook the fillets 2 minutes and then turn them over, topping with the rest of the minced peppers and more hot sauce. Continue to turn fillets over every 2 minutes until flaky (about 8 minutes).
Meanwhile, put chicken stock and 1 c water in a small (1 quart) saucepan and bring to a boil. Add lentils, reduce heat, and simmer covered until done. Drain lentils.
When the fillets are done, remove them from the pan and deglaze it with the rum. Add the chile paste and the soy sauce and simmer until thickened. Remove the skillet from the heat and allow to cool 2 minutes. Add the butter and stir to melt it. Flake the fillets into pieces and mix into the sauce along with the drained lentils.
Serve as a side dish or use as burrito filling.
This recipe last updated: 30 December 2007