Blackened Spiced Fish

Ingredients

2 x 225-285g (8-10oz) whole red mullet, snapper, or bream, fresh or defrosted, cleaned
40g (1 and a half oz) unsalted butter
juice of 1 lemon or lime
lemon or lime wedges, to garnish
Spice Mixture
1 x 5ml spoon (1 teaspoon) chilli or cayenne pepper
1 x 5ml spoon (1 teaspoon) paprika
salt and black pepper
pinch of dried mixed herbs
2 cloves garlic, crushed
1 small onion, chopped

Serves 2

Method

In a small bowl combine the spice mixture and set aside.

Melt the butter in a small pan.  Remove the froth with a spoon.

Leave to settle and pour off the yellow liquid.  Discard the solids.

Brush each side of the fish with the clarified butter and coat with the spice mixture.

Heat a large non-stick frying pan until hot.  Add any remaining clarified butter. Add the fish and cook on each side for 2 minutes.

Reduce the heat and cook for a further 10-15 minutes.

Add the lemon or lime juice and serve immediately with French crusty bread, lime or lemon wedges and a green salad.