An exotic way to spice up your fish, this recipe is perfect in the Spring sunshine
- 1 tsp hot chilli powder
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- 1⁄2 tsp black pepper
- Good grind of nutmeg
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp sea salt
- 1 tbsp brown sugar
- 50g (2oz) butter
- 4 x 200g (7oz) pieces cod
- Juice of 2 limes
First make the blackening mix.
Grind the dry ingredients with a pestle and mortar or in a spice grinder until fine.
Pre-heat the oven to 200°C /400°F/Gas Mark 6.
Melt the butter in a frying pan and fry the cod for a few seconds each side, until well coated with butter, then sprinkle with the blackening mix on both sides.
Fry until one side is crisp, then pop the pan in the oven for six minutes until done.
Just before serving, drench the fish with lime juice.
Traditionally, this dish is served with fried plantain (green banana, fried in butter with brown sugar) and rice and black beans.