Spiced cocoa-rubbed fish
By: Gary Rhodes From: Rhodes Across The Caribbean
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Spiced cocoa-rubbed fish
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 4
Cocoa, cinnamon and spices combine to make a mouth tingling quick fish dish from Gary Rhodes and Debra Sardhina Metivier
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Ingredients
- 4 x 165g Tilapia, kingfish or halibut fillets
For the spice rub
- 40g light brown muscovado sugar
- 1 tsp Cocoa powder, sieved
- 1 tsp ground cayenne pepper
- 1 tsp ground Turmeric
- ½ tsp onion powder
- ¾ tsp garlic powder
- pinch, ground Cinnamon
- large pinch ground Nutmeg
- ¼ tsp ground black pepper
- 1 tbsp vegetable oil
- 1 tsp Butter
- squeeze fresh lime juice
Method
1. Pat the fish fillets or steaks dry with kitchen paper and set aside.2. Combine the sugar with the sieved cocoa powder and stir in the cayenne powder, turmeric, onion powder, garlic granules, cinnamon and nutmeg. Season with sea salt flakes and black pepper.
3. Coat the fish fillets with the spice mix, gently rubbing the spices in to the fish. Dust off any excess.
4. Heat the oil in a large frying pan set over a moderate heat and fry the fish for 2 minutes before turning. Flip the fillets over – by now the sugar will have caramelised and the fish taken on a dark sheen.
5. Add 3-4 tablespoons of water to the pan, cover with a lid and gently simmer the fish for 2-3 minutes to finish cooking. The fish will flake easily when ready. Add the butter to the pan and sharpen with a squeeze of lime. This dish works really well with the tart tang of tamarind chutney.
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Latest Comment
The spices work so well together. The balance of the spices is just enough to complement the fish without being overpowering.
sounds delicious , does it not overmask the flavour of the fish