Yoghurt dressing tempers the heat of this spicy Cajun spiced fish and salad.
- Place seasoning on a plate. Pat fish dry with paper towel. Coat both sides of fish in seasoning, shaking off excess.
- Heat oil in a large frying pan over medium heat. Cook fish for 4 to 5 minutes each side or until just cooked through. Cool slightly. Using a fork, break into chunks and set aside.
- Bring a small saucepan of water to the boil over high heat. Add peas. Boil for 1 to 2 minutes or until just tender. Drain. Rinse under cold water. Transfer to a large bowl.
- Make yoghurt dressing: Place yoghurt and lime juice in a jug. Season with salt and pepper. Whisk to combine.
- Combine salad leaves, cucumber, and coriander, with sugar snap peas already in large bowl. Add fish. Dollop with dressing. Serve.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set