Name: Grilled snapper with spiced Cajun salt
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 4 x 180g snapper fillets (skin on); 500g baby grape tomatoes; 40.00 ml red wine vinegar; Purple mustard greens or wild rocket leaves, to serve; 1 tsp coriander seeds; 55g salt; 2.50 gm hot paprika; 1 tsp dried oregano; 1 tsp garlic granules

Grilled snapper with spiced Cajun salt

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Quick and zesty Cajun fish made with seasoned salt for a burst of flavor in minutes.

Ingredients:

4 x 180g snapper fillets (skin on)
500g baby grape tomatoes
40.00 ml red wine vinegar
Purple mustard greens or wild rocket leaves, to serve
1 tsp coriander seeds
55g salt
2.50 gm hot paprika
1 tsp dried oregano
1 tsp garlic granules

Instructions:

In a preheated frypan with 1 tablespoon of oil over medium-high heat, cook the fish skin-side down seasoned with pepper until crisp, about 3-4 minutes. Flip and cook for an additional 2 minutes until just cooked through. Rest the fish on a plate loosely covered with foil for 5 minutes before serving.
Crush coriander seeds in a mortar and pestle, then mix with other ingredients and set aside to create flavorful Cajun salt.
Place the frypan back on medium heat. Add the tomato, 1 tsp of Cajun salt, and the remaining 1 tablespoon of oil. Cook for 2-3 minutes until the tomato starts to collapse. Stir in the vinegar and cook for an additional minute before removing from heat.
Sprinkle fish generously with additional Cajun salt and plate alongside tomato and mustard greens.

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