simply satisfying – Spicy Fish with Fruit Salsa

Try a little taste of the Caribbean.

This recipe originally called for 4 Chilean Sea Bass fillets.  Since Sea Bass in on the endangered list I now substitute for the very comparable Sablefish.

First: combine the below ingredients in a small bowl to form a spicy paste to coat fish.

¼ cup olive oil

1 Tbsp. chilli powder

1 Tbsp. ground cumin

½ Tbsp. curry powder

¼ tsp. tumeric

¼ tsp. paprika

¼ tsp. garlic powder

¼ tsp. onion powder

½ tsp. aniseed

½ tsp. mustard seed, toasted in dry sauté pan for one minute.

Preheat oven to 375 F.  Season fish with salt and pepper.  Coat lightly with flour (not necessary but doing so makes it brown better).  Brush a heavy coating of the spicy paste mixture (above) on the skin side of fish and a little on the flesh side if you like more spice.  Add about 2 Tbsp. of vegetable or canola oil to a very hot, oven-safe skillet (cast iron is great) and sear the fish-skin side.  When the skin is crispy, place fish in oven for approximately 10-15 minutes.  Serve with fruit salsa.  Serves 4-6.

Spicy Fruit Salsa (worth the extra bit of work)

1 tsp. jalapeño pepper, chopped

1 small red onion, finely chopped

1 papaya, peeled, seeded and chopped

1 ripe mango, peeled and diced

½ cup fresh pineapple, chopped

½ lemon, juiced

½ lime, juiced

1 Tbsp. honey

½ tsp. chilli powder

1 Tbsp. cilantro, chopped

¼ cup of olive or vegetable oil

pinch of salt & pepper

Carefully (some wear gloves) remove seeds and membrane of jalapeño and discard.  Combine all ingredients and refrigerate. Either top the fish or serve on the side with a nice jasmine rice.

TIP: you’ll most likely have leftover salsa which is delicious next day for fish tacos or chicken salad.

SPICES: I consider all the spices here to be basics for use in so many other dishes. If you must go out to buy them you won’t be wasting your time or money.

I’d love to hear your feedback after you try it.