Recipe by Ben Milbourne, as featured in Left of the Map on Channel 7 & 7plus. 

Ingredients

1 teaspoon Pukara Estate Oak Smoked Salt

1 teaspoon pepper

1 teaspoon toasted and ground coriander seeds

1 teaspoon toasted and ground cumin seeds

Pinch of chilli flakes

Zest of 1 lime

¼ cup Pukara Estate Extra Virgin Olive Oil

Drizzle of Pukara Estate White Balsamic Vinegar

4 x 180g (6 oz) fish fillets, skin on (salmon, ocean trout, blue eye, or striped trumpeter)

Method

In a small bowl, combine the salt, pepper, coriander, cumin, chilli flakes, lime zest, and olive oil. Brush this mixture generously over the skin of the fish fillets.

Heat a large frying pan over medium-high heat. Once hot, place the fillets skin-side down and cook until the skin is crispy. Flip the fillets and cook the flesh side until just done, when the meat begins to flake.

For the tropical salsa, mix all ingredients together and adjust the seasoning as needed.

To serve, place each crispy fish fillet on a plate and top with a generous spoonful of tropical salsa. Finish with a drizzle of Pukara Estate White Balsamic Vinegar for a fresh burst of flavour. Enjoy!