Panfried Caribbean Spiced Halibut with Mango Salsa, Chickpea Mash and Smoky Broccoli

Halibut is my favourite fish but this recipe would work well with any firm white fish. This dish was inspired by a holiday to the Caribbean where I ate so much beautifully cooked and seasoned fish I just had to try and recreate it at home. I have attempted to recreate the Caribbean spice rub here and paired it with a zingy mango salsa and creamy chickpea mash which pulls everything together.

Serves 3
1. Mix a tsp each of dried thyme, oregano, paprika, turmeric, cumin, ground coriander, half a tsp each of onion and garlic granules and a pinch of cayenne pepper. Rub this over the fish before pan frying in a hot nonstick pan with 1 tbsp olive oil. Fry the fish on one side for 80% of the cooking time (roughly 3-4 mins) until it develops a lovely crust. Flip the fillets over before basting with plenty of butter, lemon juice and seasoning.
2. Next make the mango salsa with some chopped red chilli, red onion, coriander, lime zest and juice for some zing.
3. For the chickpea mash, remove the skins from a tin of chickpeas before adding them to a gently fried onion with a crushed garlic clove. Add a teaspoon of cumin and 300ml chicken stock before simmering for 15 mins before blending in a food processor with a tbsp of tahini, plenty of lemon juice and lots of seasoning.
4. To get the smoky bbq flavour on the veg, fry the broccoli in a very hot dry wok until it is smoky and charred.
5. Finally, char some lemon halves flesh side down in a dry frying pan until caramelised and slightly burnt.