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Cajun fish with avocado and chargrilled capsicum salsa
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spice up fresh fish with Cajun seasoning and zesty salsa for a burst of flavor.
Ingredients:
  • 1 red capsicum, quartered, deseeded
  • 40.00 ml 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
  • 20.00 ml chopped fresh dill
  • 21.00 gm fresh lemon juice
  • 18.20 gm extra virgin olive oil
  • Mixed salad leaves, to serve
  • Lime wedges, to serve
Instructions:
  • Heat your chargrill to medium-high heat. Give both sides of the capsicum a nice spray with olive oil. Grill for 5 minutes on each side, or until it's nice and tender. Let it cool for 10 minutes before chopping into 1cm pieces.
  • Place the spice mix on a plate, coat the fish by turning it in the mix, then spray with olive oil. Line the chargrill with non-stick paper, grill the fish for 5-6 minutes on each side until it flakes with a fork test.
  • Mix together the bell pepper, avocado, shallot, fresh dill, lemon juice, and olive oil in a bowl. Season generously with salt and pepper.
  • Arrange the fish on individual plates. Spoon salsa over the fish. Serve with a side of mixed salad leaves and lime wedges for a refreshing touch.

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