5 spiced cod pan roasted and topped with a tart ginger cranberry relish.
In medium sized non-reactive sauce pan add OJ, samba, ginger, cinnamon stick, water, sugar, and soy sauce. Cook over medium heat until a light boil stirring constantly to dissolve sugar. Add cranberries and decrease heat to a simmer cooking for an additional 5-7 minutes or until cranberries pop and relish thickens. Remove from heat and stir in rice wine vinegar and scallions. Refrigerate for at least 30 minutes.
Lightly dry fish with a paper towel. Season evenly with salt and 5 spice seasoning. cast iron skillet over high heat. Add oil once skillet is hot and decrease heat to medium high. Add fish to pan and press down lightly with spatula to prevent the fish from curling up. Cook for 3 minutes and add butter to pan. Flip fish and baste with butter cooking for an additional 2 minutes or until fish is just opaque in color. Remove from heat.
Place fish on individual plates and top with cranberry relish.
When adding fish to hot pan make sure to add the fish facing away from your body so you don't get any nasty oil burns!