Create a rub with organic brown sugar, cocoa powder, ground cayenne pepper, ground turmeric, ground cinnamon, ground nutmeg, and freshly ground pink Himalaya salt and flower pepper. Pat your filets dry and completely covered the fish with the spices, gently rubbing the flavors into the flesh.
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 another pat of butter to the pan and sharpen with a squeeze of lime. This dish works really well with the tart tang of tamarind chutney and a coconut basmati-pea pilaf.
1/2 C wet tamarind
1/2 C water
1 T minced garlic
3 T organic granulated sugar
2 T freshly squeezed lime juice
3 T freshly chopped fresh cilantro
Place all but the lime juice and cilantro in a saucepan. Cook till the tamarind is completely blended with the water and beginning to thicken. Remove from heat. Stir in lime juice and cilantro.