3 Fish Recipes for Our Signature Spice Blends 

We have a mini collection of recipes for fish for you here. Try Zesty Lemon Butter Fish Fillet, Pan Fried Hake or Spicy Cajun Salmon and Shrimp Delight. Fresh ingredients and easy-to-follow instructions are below.

Zesty Lemon Butter Fish Fillet

Ingredients  

4 white fish fillets (such as cod, tilapia, or haddock)  
2 tablespoons olive oil  
Salt and pepper to taste
1 teaspoon paprika  
¼ teaspoon Mama Put
For the Lemon Butter Sauce:  
4 tablespoons butter  
2 tablespoons olive oil  
4 cloves garlic, minced  
Juice and zest of 2 lemons  
1 tablespoon fresh parsley, chopped  
Salt and pepper to taste  
For Garnish:  
Lemon slices  
Fresh parsley, chopped

Instructions

1. Season the fish by drizzling with olive oil and cover both sides with salt, pepper, paprika, onions, and Mama Put Yaji Blend.  
2. Heat a large skill over medium-high heat and add fish fillets. Cook until the fish is golden brown and flakes easily with a fork, about 3-4 minutes. Remove from the skillet and set aside.  
3. Prepare the lemon butter sauce in the same skillet, reducing the heat to medium and adding butter and olive oil.  
4. Add the minced garlic once the butter has melted, cooking for 1-2 minutes.  
5. Stir in the lemon juice, lemon zest, and chopped parsley. Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes.   
6. Plate the fish and drizzle the lemon butter sauce over the fish fillets, then garnish with lemon slices and additional chopped parsley.  

Pan Fried Hake in Bilbaína Sauce

Ingredients

2 fillets of hake  
12 or so ripe cherry tomatoes, halved  
1/4 teaspoon Ataré  
a shallot, finely sliced  
20ml red wine vinegar  
60ml dry Sherry,  
a squeeze of lemon juice,  
a few sprigs of fresh dill, finely chopped,  
a pinch of paprika and   
chilli flakes  

Instructions

1. Using a pan, coat the tomatoes well in a little oil and then add in garlic and the shallots.
2. Sauté for a minute or two, then pour in the vinegar, lemon, and the sherry, plus a splash of water and let it cook over a moderate heat.
3. Add in chili, paprika, and Ataré and simmer.
4. In a separate pan, heat up a little oil. Cook the hake fillets skin-side down in the pan over a moderate heat until the flesh is firm. Add a little sea salt.
5. Sprinkle most of the dill into the sauce and stir well.
6. Divide between bowls. Put the fish on top and drizzle with a little chili oil and the remaining dill.

Spicy Cajun Salmon and Shrimp Delight

Ingredients

2 salmon fillets (about 6 oz each)
12 large shrimp, peeled and deveined  
1 tablespoon Cajun seasoning  
2 tablespoons olive oil  
1 red bell pepper, sliced  
1 green bell pepper, sliced  
1 onion, sliced  
2 cloves garlic, minced
¼ teaspoon Mama Put Yaji Blend  
1 cup cherry tomatoes, halved  
1/4 cup chicken or vegetable broth  
Salt and pepper to taste  
Fresh parsley for garnish  

Instructions

1. Coat both sides of the salmon fillets and cover the shrimp with Cajun seasoning.
2. Heat a small amount of olive oil in a large skillet over medium-high heat. 
3. Cook the salmon fillets in the skillet for about 4 minutes on each side or until completely cooked. Remove and set aside.
4. Add the shrimp in the same skillet. Cook for about 2 minutes on each side, or until pink and opaque. Remove and set aside. 
5. In the same skillet, sauté the bell peppers, onions, Mama Put, and garlic until they start to soften.
6. Add the cherry tomatoes and broth. Let simmer until the vegetables are tender.  
7. Return the salmon and shrimp to the skillet and heat them until they are ready to be served. Season with salt and pepper and garnish with parsley.