Cajun Fish with Corn Salsa
PREP 10 MIN•COOK 15 MIN
Warm nights are best served with this light and fresh dinner. Throw the veggies on the grill to give fire up the flavor in your salsa. Hot tip: if you make extra salsa, it makes a great lunch salad the next day – simply add your protein of choice!
DF
EF
GF
NS
NF
Number of servings
2
320g white fish fillets 2 x 160g fillets
2 tsp Cajun seasoning
3 tsp olive oil
2 corn cobs, (medium, 160g ea) husks & silk removed
1 green pepper
3 sprigs of fresh coriander
200g cherry tomatoes roughly sliced
salt & pepper, to taste
1 lime cut in wedges or cheeks (optional)
Preheat a non-stick frypan or BBQ over medium heat.
Pat fish dry with paper towel, season with spice mix and set aside.
Rub half the oil over corn and green pepper and add to hot pan. Cook, turning for 5-6 minutes until lightly charred. Set aside to cool slightly, then slice the kernels off the corn cob, deseed and dice the pepper and toss together.
In same hot frypan over medium heat add remaining oil. Add seasoned fish and cook for 3 minutes each side or until cooked through. (Cooking time will depend on thickness of fish.)
Meanwhile, roughly tear coriander leaves and finely chop the stalks. Toss with tomatoes and charred veggie mix and season lightly with salt and pepper.
Divide fish between plates and serve with salsa and lime.
Energy (kJ)
1641 kJ / 392 cals
Protein
41.1 g
Fat
12.2 g
Sat. Fat
2.4 g
Carbs
26.5 g
Sugar
12.4 g
Fiber
9.5 g
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