Sweet potato and Caribbean seasoning is a match made in heaven. For a quick and easy option, simply use the oven's grill function instead of a standard grill.
Sprinkle the fish with salt one hour before grilling.
Grind all the spices and the instant coffee powder.
Pat dry the fish and rub it with the spice mixture.
Peel and cut the potato in small chunks. Add the chunks and the garlic to a pan and cover with water. Add salt and cook until the potato is soft.
Drain, then return the potatoes to the pan and leave to steam dry for a few minutes.
Mix potato, garlic and crème fraîche in a food processor.
Carefully add small quantities of oil while stirring.
Season to taste with lime juice, salt and pepper.
Garnish with pomegranate seeds and chervil.
Grill the fish in the oven. Serve with fajita bread and a salad.
Tip: Boiling the sweet potato with the garlic gives it a lovely, mild garlic flavour.