All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
4         ea                    6-8 oz Snapper fillets

2         Tbsp                Coconut oil
1/3      C                     Spice Union Garam Masala Spice Blend
4         oz                    Unsweetened coconut milk
4         oz                    Clam juice
3/4      C                     Thinly sliced leeks
2         C                     Asparagus tips
4         ea                   Kaffir lime leaves

4         Tbsp                Cold butter

 

1. Preheat a cast iron pan to medium high heat.

2. Add the coconut oil and heat until just shimmering.

3. Liberally season the Snapper fillets with Spice Union Garam Masala.

4. Place the Snapper fillets in the cast iron pan, skin side up.  

5. Sear for 3-4 minutes per side or until just barely cooked through.  Remove fish from the pan. 

6. Add the leeks and kaffir lime leaves to the pan and cook on medium high heat until the leeks are softened (about 2 minutes).

7. Deglaze the pan by adding the coconut milk and clam juice to the pan.

8. Cook on high heat until the liquid is reduced to about 3 oz. 

9. Add the asparagus tips to the pan and simmer for 1 minute.

10. Remove the cast iron pan from the heat.

11. Swirl the cold butter into the pan sauce.

12. Check sauce for salt and pepper.

13. Serve the Snapper over the sauce and vegetables.