Spiced cocoa-rubbed fish

you will need:
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.