Featured in Executive Chef Terry Conlan's
FRESH: Healthy Cooking and Living from Lake Austin Spa Resort

1 tablespoon black pepper
1 tablespoon coriander seed
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon ground ginger
4 four-ounce red snapper filets
2 teaspoons canola oil
Nonstick pan spray
1/4 cup dark rum
1/4 cup brown sugar
2 tablespoons molasses
2 tablespoons cider vinegar
Pinch of salt
3 medium, slightly green bananas
1/2 serrano pepper, seeded, minced
2 tablespoons cilantro, chopped
1 tablespoon lime juice
Pinch of salt

Combine all the spices and then grind them in a spice mill.  Dredge the top of the filets in the spice mix.  Sear, spice side down, in a hot cast iron skillet with the oil.  Turn spice side up and finish on a sprayed baking sheet in a 400 degree oven for 5-8 minutes.  Reduce the rum, sugar, molasses, vinegar and salt in a sauce pan to a syrupy glaze.  Combine the remaining ingredients in a bowl. 

To serve, plate the fish on a pool of the glaze, topped with the banana salsa.

Courtesy of Lake Austin Spa Resort