Phil Vickery's spiced fish with sweetcorn and okra

He’s our resident chef but today Phil Vickery’s swapping the studio for the sea - transporting himself to the beautiful Turks & Caicos islands.

Phil dives into the ocean to fish for conks - and serves his catch of the day on the beautiful golden beach.

Spiced fish with sweetcorn and okra

Serves: 4

Ingredients

2 whole sweetcorn, cut into quarters length ways then cut in half

4 okra

4 tbsp any oil

For the salsa:

1 red pepper finely chopped

1 green pepper, finely chopped

2 spring onions, finely chopped

2 tbsp olive oil

2 tbsp any vinegar

8 x 150g fillets white fish, I used local mahi mahi, (alternatively use bream, haddock, bass, Pollock, tilapia, mullet)

6 tbsp Cajun or Jerk seasoning powder

salt

oil

Sriracha hot sauce or similar

Method

Heat a small frying pan or bbq.

Add the sweetcorn and okra and season well with salt and Cajun or Jerk seasoning. Cook over a high heat to get some real colour into it.

Mix all the ingredients for the salsa together and mix well, season with salt and pepper.

Liberally coat the fillets in the seasoning and a little extra salt. Heat a large frying pan with a little oil.

Carefully lay the fish into the pan so that it sits on the thick spice crust and cook over a high heat to brown and get a nice crust, this will take about 3-4 minutes, then flip over and take off the heat. Leave to rest in the pan until ready to serve, do not overcook.

Place the fish onto a plate, top with the 2 fillets, then arrange the sweetcorn and okra. Spoon over the pepper mix and finally a little hot sauce, serve.