This is a great combination. The nutty almonds add a crunchy texture, while the cooling tzatziki cuts the peppery spice. Try it – no doubt you’ll be delighted.
- 80g butter, soft and halved
- 1 tbsp Cajun spice
- 500g firm, thick white fish, (monkfish, ling, gurnard) cut into even-sized portions
- ½ cup almonds, flaked
- 1 lemon, juice and zest
- Dash of Tabasco, to taste
- ¼ cucumber, finely peeled and cut into strips
- ½ cup thick and creamy natural yoghurt
- 1 clove garlic, crushed
- 1 tbsp fresh dill, chopped
- Sea salt and cracked pepper
1 Combine the butter and spice, and blend well. Heat up a large frying pan and add half the butter mix. When melted, add the fish portions and fry for 3-4 minutes until golden. Flip, then add almonds and extra butter to the pan, and cook a further 2-3 minutes until the fish is cooked. Lastly, squeeze over the lemon juice and add the zest and Tabasco if using.
2 For the tzatziki, combine the cucumber, yoghurt, garlic and dill and season to taste. Arrange the fish on warm plates and spoon over almonds and buttery juices. Serve with tzatziki on the side and a green salad.