Blackened King Fish with a Green Mango Salad

Equipment

• Chopping board
• Chef's knife
• Mixing bowls (various sizes)
• Measuring cups and spoons
• Skillet (for frying fish and sautéing plantains)
• Baking sheet (for cassava crumb)
• Spatula (for flipping fish)
• Whisk (for mixing glaze)
• Saucepan (for making the glaze)
• Tongs (for handling banana leaves
• Grater (for ginger)
• Peeler (for plantains)
• Large spoon (for tossing slaw)
• Serving platter or individual plates

Ingredients

For the Blackened King Fish:
• 4 King Fish fillets (about 6 oz each) – use boneless Seabass, Cod or Pollock as alternative
• 2 tbsp paprika
• 1 tbsp cayenne pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper
• Oil for frying

For the Plantain and Cassava Crumb:
• 1 ripe plantain, peeled and diced – use dried plantain, banana chips or desiccated coconut as alternatives or remove altogether
• 1 cup cassava flour – use corn flour, polenta or plain flour as alternative
• 1 tbsp olive oil
• Salt, to taste

For the Green Mango Salad:
• 1 green mango, julienned
• 1 cup fresh pineapple, diced
• 1 cup red cabbage, shredded
• 1/4 cup cilantro (coriander), chopped
• Juice of 1 lime
• Salt and pepper, to taste

For the Rum Ginger Bajan Pepper Glaze:
• 1/2 cup dark rum
• 1/4 cup fresh ginger, grated
• 2 tbsp Bajan pepper sauce (or to taste) – use chilli sauce, Tabasco or sweet chilli sauce as alternative
• 2 tbsp brown sugar
• 1/4 cup water