This uniquely spiced fish pairs perfectly with naturally sweet asparagus. It's gluten and dairy-free.
Meanwhile, grind ghost chilis in a coffee grinder until they form a fine consistency.
In a medium sized bowl, combine all spice rub ingredients; mix well.
Cook both sides until fish is fully cooked to desired consistency.*
Transfer to serving dishes. Serve hot alongside asparagus and spelt; sprinkle with dried cherries. Enjoy.
*Note: Because the skillet is piping hot, there will be a great amount of smoke generated, but don't let this scare you as this will create a delectable blackened fish.