Sweet, spicy and intensely flavored, this dish has it all.

Blackened Spiced Fish

1 jalapeño, seeded
2 tablespoons olive oil
4 cloves garlic, peeled
1 tablespoon paprika
2 teaspoons frozen orange juice concentrate
1 teaspoon crushed dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/2 teaspoon salt
4 (6-ounce) fish fillets (halibut, red snapper or sea bass)
2 lemons, juiced
2 tablespoons chopped fresh cilantro

1. Combine jalapeño, olive oil, garlic, paprika, orange juice, oregano, allspice, cumin and salt in a food processor or blender. Puree until smooth.
2. Place fish in a dish and cover with puree; cover with plastic wrap and place in refrigerator 1 hour.
3. Heat a nonstick pan over medium-high heat; add the fish and cook 4 minutes per side or until done; fish should flake easily. Sprinkle with lemon juice and cilantro. Serve hot.

Makes 4 servings.

Cooking Tip: Pan needs to be hot for fish to 'blacken' properly. Watch carefully to make sure it doesn't burn.