This recipe can be adapted using any types of firm pink or white fish that is available, such as haddock, whiting, halibut or tuna.
ingredients
serves 4
finely grated zest of 1/2 orange
2 tbsp black peppercorns
1 tbsp allspice berries or Jamaican pepper
1/2 tsp salt
4 cod fillet steaks, about
175 g (6 oz) each groundnut oil, for frying
new potatoes, to serve (optional)
3 tbsp chopped fresh parsley, to garnish
for the ragout
2 tbsp groundnut oil
1 medium onion, chopped
1 inch piece fresh root ginger, peeled and grated
1 pound fresh pumpkin, peeled, deseeded and chopped
3 - 4 shakes of Tabasco sauce
2 tbsp soft brown sugar
1 tbsp vinegar
method
1. For the ragout, heat the oil in a heavy saucepan and add the onion and ginger. Cover and cook, stirring, for 3 - 4 minutes until soft.
2. Add the chopped pumpkin, Tabasco sauce, brown sugar and vinegar, cover and cook over a low heat for about 10 - 12 minutes until softened.
3. Combine the orange zest, peppercorns, allspice or Jamaican pepper and salt, then crush coarsely using a pestle and mortar. (Alternatively, coarsely grind the peppercorns in a pepper mill and combine with the zest and seasoning.)
4. Sprinkle the spice mixture over both sides of the fish and moisten with a little oil.
5. Heat a large skillet and dry-fry the cod steaks for about 12 minutes, turning once.
6. Serve the cod steaks with a spoonful of pumpkin ragout and new pota-toes, if required, and garnish the ragout with chopped fresh parsley.
