Fish a la Tripoli

The Collective originally created this scrumptious seafood entree with either shark or cod but now substitute various sustainable fish such as Atlantic Monkfish, Black Cod, Pacific Halibut, Cobia or U.S. Atlantic troll/pole-caught Mahi Mahi. Basically you just need a firm-fleshed, white-meat fish and any not on the endangered list will suffice.

Delicious with wild rice or toasted pita for soaking up the sweet and spicy juices, cauliflower or pan-fried cabbage makes an excellent vegetable accompaniment as does a simple arugula salad.

1 lb. fish fillets (choose from list above or as you wish)

1 T. sweet or hot or smoked paprika

1/2 - 3/4 cup of DP Chutney Collective Middle Eastern Zucchini Relish

1/4 cup oil ( olive or vegetable)

grated peel and juice of 1 lime

salt

• Cut fillets into strips or cubes and sprinkle with paprika and salt.
• Heat a large skillet for 1 minute over high heat then add oil. Allow another minute for oil to become very hot, just under smoking point.
• Add fish and sear quickly on all sides; a "blackened fish" is fine bit take care to not burn.
• Add Middle Eastern Zucchini Relish and lime juice and reduce heat. Cover and cook for 3-5 minutes depending on your preference for doneness.
• Plate fish and sprinkle with grated lime peel. The fish should have a nice glaze from the relish and arrange the "solids" from the relish on plate as a garnish/condiment. Serve hot.