Yield: 2 servings
Cook’s notes: I ordered my spices from www.adrianascaravan.com, but there are plenty of other spice sellers online. This cod recipe comes from a Canadian website, www.theepicentre.com. If you can’t find cod, any firm-fleshed white fish would work fine. The recipe could easily be doubled; just be sure to check how the fillets fit in your skillet ahead of time.
3/4 pound cod fillet, cut into 2 pieces
1 teaspoon fine sea salt, or more to taste
1 tablespoon peanut or canola oil
About 1 tablespoon extra-virgin olive oil
1/4 teaspoon grains of paradise, coarsely ground in a mortar and pestle or spice grinder
1 lemon, quartered (optional).
Preheat the oven to 450°.
Place a medium oven-safe skillet, preferably cast-iron, over medium-high heat. Season cod on both sides with salt. When skillet is hot, add peanut oil, then cod. Sauté until crisped and brown. Flip fillets over, sauté for 1 minute, and transfer pan to oven to finish cooking, about 2 minutes longer, depending on thickness of fish.
Remove from oven, and place on serving plates. Drizzle with olive oil, and sprinkle grains of paradise on top. Squeeze a little lemon juice over fish, if desired.
