Enhance the fresh taste of fish with a spicy Cajun seasoning and a flavour-filled salsa.
Ingredients
- 1 red capsicum, quartered, deseeded
- Olive oil spray
- 2 tablespoons Cajun spice mix
- 4 (about 240g each) firm white fish fillets (such as ling or basa)
- 1 ripe avocado, halved, stone removed, peeled, cut into 1cm pieces
- 2 green shallots, ends trimmed, thinly sliced
- 1 tablespoon chopped fresh dill
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- Mixed salad leaves, to serve
- Lime wedges, to serve
Method
- Step 1Preheat a chargrill on medium-high. Spray both sides of the capsicum with olive oil spray. Cook on grill for 5 minutes each side or until tender. Set aside for 10 minutes to cool. Cut into 1cm pieces.
- Step 2Meanwhile, place the spice mix on a plate. Add fish and turn to coat. Spray fish with olive oil spray. Line the chargrill with non-stick baking paper. Cook fish on grill for 5-6 minutes each side or until the fish flakes when tested with a fork.
- Step 3Combine the capsicum, avocado, shallot, dill, lemon juice and oil in a bowl. Season with salt and pepper.
- Step 4Divide the fish among serving plates. Top with salsa and serve with mixed salad leaves and lime wedges.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1564 kj
Energy
22g
Fat Total
5g
Saturated Fat
3g
Fibre
39g
Protein
130mg
Cholesterol
174.62mg
Sodium
2g
Carbs (sugar)
2g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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