The classic Caribbean pairings of rum and lime are often used with fish and for good reason. The citrus freshness of the lime and the aromatic sweetness of the rum are naturally good together. We find that this is an ideal glaze for grilled fish whether they are whole, fillets or chunks as for kebabs. This is a particularly good glaze for grilled shrimp or scallops.
MAKES: about ½ cup (120 ml)
PREP TIME: 5 minutes
COOK TIME: 10 minutes
INGREDIENTS:
- 1 tbsp (15 ml) safflower oil
- ½ shallot, minced
- ¼ cup (60 ml) spiced rum
- Juice of 1 lime
- 1 cup (240 ml) Chicken Stock
- 1 tbsp (14 g) brown sugar
- ¼ tsp chili powder, or to taste
- ⅛ tsp ground allspice
- 1 tbsp (15 g) European style butter
INSTRUCTIONS:
- Heat the safflower oil in a medium sauté pan over medium heat and add the minced shallot. Fry the shallot until it’s softened and clear, which should take about 2 to 3 minutes.
- Add the spiced rum and the lime juice to the pan and reduce the heat to a simmer. Allow the mixture to simmer until it’s almost evaporated, which should take around 9 to 10 minutes.
- Pour in the chicken stock and add the brown sugar, chili powder, and allspice. Stir the ingredients together and allow the mixture to simmer until bubbles spread evenly across the pan and the mixture can coat the back of a spoon without dripping. This should take around 8 to 10 minutes.
- Stir in the European style butter until it’s melted and fully incorporated into the sauce.
- Serve the sauce hot over a thick cut of fish steak that has been grilled or pan-seared.
- Enjoy your Spiced Rum Butter Sauce with your favorite fish steak
