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Healthy Cajun fish with corn salad recipe
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delicious summer barbecue dish: spice & grill fish, serve with salad.
Ingredients:
  • 6.25 gm smoked paprika
  • 6.25 gm ground cumin
  • 8.00 gm brown sugar
  • 1 1/2 tsp dried thyme leaves
  • 4 (about 125g each) skinless firm white fish fillets
  • 2 corncobs
  • 250g green beans
  • 1 red capsicum, deseeded, thinly sliced
  • 250.00 ml chopped fresh continental parsley leaves
  • 1 small avocado, finely chopped
  • 21.00 gm fresh lime juice
  • 9.20 gm extra virgin olive oil
  • Lime wedges, to serve
Instructions:
  • Mix together the paprika, cumin, sugar, and thyme in a small bowl. Evenly coat the fish with the spice mixture.
  • Heat up a barbecue grill or chargrill pan on high heat. Lightly coat corn and fish with oil. Grill the corn for 8-10 minutes, turning occasionally, until it gets a nice char and becomes tender. Transfer corn to a plate and cover with foil to keep warm. Grill the fish for 3 minutes on each side until it is cooked through and achieves a deep golden brown color.
  • While the beans are cooking, simmer them in boiling water for 2-3 minutes or until tender crisp. Drain thoroughly and then transfer to a large bowl.
  • Carefully cut the kernels off the corncobs and mix them with the beans in a bowl. Add capsicum, parsley, avocado, lime juice, and oil. Season well, toss to combine, and divide onto serving plates. Top with fish, season to taste, and serve with lime wedges.

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