Cajun Spiced Fish with Bourbon Honey Nut Butter

This needs to be served with crispy fried polenta and greens (spinach, collard, or ?) sauteed in garlic butter.

2 pounds Rock fish fillets

2 teaspoons paprika

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon cayenne

1 tablespoon salt

1 tablespoon pepper

4 tablespoons olive oil

1/3 cup toasted pecans

1 tablespoon bourbon

2 tablespoons honey

1/2 cup butter, softened

Make Butter: Finely crush the pecans and mix together with bourbon, honey and butter. Can be prepared the day before.

Mix the 5 herbs and spices together and spread on fish fillets. Heat oil in a cast iron skillet, or something similar, and when oil is quite hot and add fillets. Fry the fillets for a few minutes on each side and remove from pan.

Place a 2 tablespoons of nut butter mixture on cooked fillets.