Blackened monkfish with cucumber salad

Method

1. For Momma’s Cajun seasoning: put the ground spices and all the other ingredients except the salt into a food processor or spice grinder and blend to a fine consistency. (Be careful not to breathe it in, as it will get you sneezing!)

2. Mix the blended seasoning with the salt and store in a jar.

3. For the cucumber salad: put the sliced cucumber and onion into a bowl, sprinkle the sugar over them and pour over the vinegar. Toss together until well coated, then leave to marinate for at least 1 hour – the longer the better. The cucumber will begin to release its natural juices.

4. For the Hoppin’ John: if you are using dried black-eyed peas, put them in a large pan with enough water to cover generously and bring to the boil with a little salt. Simmer for 40-50 minutes until tender but not mushy, then drain well.

5. Heat the oil in a large pan, add the onion and black-eyed peas and fry until the onion is soft and translucent.

6. Add the rice, 1-2 teaspoons Momma’s Cajun seasoning and turmeric and stir for about 1 minute, until the rice is coated with the seasoning and appears translucent. Add the water to the pan and bring to the boil. Reduce the heat a little and cook, uncovered, for about 15 minutes. Try not to disturb the mixture too much. Once the water has all been absorbed and the rice is tender, the dish is ready. Gently fork through the rice, making sure all the black-eyed peas are evenly distributed. Put to the side until ready to serve.

7. Preheat a heavy cast-iron skillet or griddle pan until it is good and hot.

8. Reserve 12 tablespoons of the melted butter for serving and pour the rest into a shallow dish. Dip each fish fillet into the butter and sprinkle Momma’s Cajun seasoning on both sides.

9. Put the fish into the hot pan and cook for about 2 minutes or until the bottom is almost black but not burned. Flip over.

10. Pour about 1 teaspoon of butter onto the cooked side and continue cooking for another 2 minutes or until the fillet is finished. It's best to cook about 2 fillets at a time. Wipe clean the skillet between each batch of fillets and keep the temperature hot.

11. Serve the fish immediately with 2 tablespoons of butter for each serving, for dipping, the Hoppin’ John and the cucumber salad.