Fish Seasoning – for any fish

Ingredients

• 1 tsp celery salt (or 3/4 tsp salt]
• 1/4 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp mustard powder
• 1/4 tsp mace
• 1/4 tsp allspice
• 1/8 tsp ground clove
• 1/8 tsp ginger powder
• 1/8 tsp cayenne pepper (or pure chilli powder)
• 1/8 tsp ground cardamom
• 750g / 1.5lb fish fillets, skinless, boneless (I used flathead, Note 2)
• 45g / 3 tbsp unsalted butter
• 30g / 2 tbsp Extra unsalted butter – for drizzling (optional)

Steps

1. Fish Seasoning: Place ingredients in a bowl and mix to combine. It will keep for months in an airtight container. This quantity is enough for 750g / 1.5lb fish (serves 4 people)
2. Season fish: Sprinkle Seasoning on both sides of fish. Lightly rub to spread Seasoning.
3. Cook fish in two batches: Melt 30g / 2tbsp butter in large non-stick skillet over medium high heat. Cook fish until golden on each side (see Cook times below). Remove to a plate.
4. Cook remaining fish: Melt remaining butter in skillet and cook remaining fish.
5. Rest: Rest fish for 3 minutes before serving with extra butter sauce (see next step).
6. Extra butter sauce (optional): Add extra butter into pan over medium heat and melt until foaming. Drizzle over fish when serving.