SPICY TREVALLY FILLETS

1 Tsp Ground Cummin
Pinch Freshly Ground Black Pepper and Salt
1/2 Tsp Chillie Powder
2 Tsp Ground Corriander
1/2 Cup Plain Flour
500gms Trevally Fillets
1/2 Light Extra Virgin Olive Oil

Remove any skin from the trevally. combine all the dry ingredients, flour, corriander, cummin, chilli powder, salt and black pepper. Add the fish fillets, coat well, shake off any excess flour. Heat olive in a heavy based frying pan on a medium heat. Add trevally and continue to cook over a medium heat for 2 - 3 minutes per side or until fish is opaque and beginning to flake.

Match this dish with Hawkesbridge Marlborough Sauvignon Blanc