Recipe - Jamaican Bbq Escolar With Sweet Potatoes And Curried Pc Pt 2

4 Escolar fillet pieces;
(about 5 oz. each)

JAMAICAN BBQ MARINADE
One half cup Lemon juice
One fourth cup Olive oil
One fourth cup Chopped onion
2 Poblano chiles; cored,
seeded and coarsely chopped
1 Habanero chile; cored,
seeded and coarsely
chopped, (optional)
2 tablespoon Balsamic vinegar
1 tablespoon Minced garlic
1 tablespoon Malt vinegar
1 teaspoon Ground allspice
1 teaspoon Ground nutmeg
1 teaspoon Curry powder
1 teaspoon Salt
1 teaspoon Ground black pepper

MASHED SWEET POTATOES
2 lg Sweet potatoes
1 tablespoon Honey
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
Salt and freshly ground
black pepper

CURRIED PEACHES
4 cup Sliced fresh peaches; (about
1 One half lb. peaches)
1 cup Sundried tomato halves;
coarsely chopped, softened
in warm water
1 cup Sliced red onion
One half cup Rice vinegar or white wine
vinegar
One fourth cup Brown sugar
1 tablespoon Curry powder
1 teaspoon Powdered ginger

JICAMA PARSLEY SLAW
1 cup Julienned jicama
One fourth cup Coarsely chopped parsley
1 tablespoon Fresh lemon juice
Coarsely ground black pepper

Seafood alternatives: swordfish, salmon, halibut

Since escolar is so hard to come by, you'll want to try this recipe with
one of the alternatives. If using another fish, you can increase the
portion size to 6 or 7 ounces since the others are less rich than escolar.

For the marinade, combine all the ingredients in a food processor and blend
until smooth. Set aside One fourth of the marinade to brush on the fish while
grilling. Pour the remaining marinade into a shallow dish, add the escolar
pieces and marinate in the refrigerator for about 6 hours, turning the
pieces once or twice during that time.

Preheat an outdoor grill to medium high or until the coals glow red with
white ash around the edges. While the grill heats, prepare the sweet
potatoes and peaches.

Put the sweet potatoes in a pan with cold water to cover, bring to a boil
and simmer until the potatoes are tender, about 25 minutes. While the
potatoes are cooking, prepare the curried peaches: put the peaches,
sundried tomatoes, onion, vinegar, brown sugar, curry powder and powdered
ginger in a medium saucepan and cook over medium heat until everything is
tender and slightly thickened, about 30 minutes, stirring occasionally. Set
aside over very low heat to keep warm until ready to serve.

When the potatoes are tender, drain them and, when cool enough to handle,
peel away the skin. Put the potatoes in a large bowl (or back into the pan)
with the honey, cinnamon,nutmeg, salt and pepper to taste and whip with a
large whisk until smooth. Set aside, covered, to keep warm.

For the jicama parsley slaw, toss together the jicama, parsley and lemon
juice with pepper to taste until well mixed. Chill until ready to serve.

Take the escolar from the marinade and grill until just opaque through, 2
to 4 minutes per side, brushing the fish liberally with the reserved
marinade while cooking.

To serve, put a scoop of the sweet potatoes in the center of each plate.
Top the sweet potatoes with a spoonful of the curried peaches. Set the
escolar on the peaches and top with the chilled jicama slaw.

continued in part 2