4 x 200g Crimson Snapper fillets
½ cup vegetable oil
Green salad, to serve

Cajun Spice Mix
1 tablespoon fennel seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
½ tablespoon dried garlic
4 dried chillies, coarsely chopped (see notes)
½ tablespoon salt flakes
½ cup sweet paprika

Lime Butter
1 lime, zested and juiced
125g butter, softened
Salt and cracked black pepper

Make Lime Butter: combine all ingredients well. Roll butter into a
cylinder shape, 3-4cm in diameter, in plastic wrap, refrigerate until
firm (see notes).
Make Cajun Spice Mix: dry roast all the seeds for a few minutes, until aromatic. Grind to a fine powder in a spice grinder. Add garlic, chillies
and salt and grind until fine, then stir in paprika.
Place spice mix on a flat plate. Pat the fish dry with paper towel. Brush both sides with vegetable oil and roll in the spice mixture, ensuring they are evenly coated.
Heat remaining oil in a frying pan, BBQ or char-grill plate over medium heat. Cook the fish for 4-6 minutes each side, until spices begin to blacken and the flesh flakes easily when tested with a fork.
Put fish on plates and place a thin disc of Lime Butter on top of each one. Serve with a green salad.