Cajun fish with avocado and chargrilled capsicum salsa

Cooking Fish Cajun fish with avocado and chargrilled capsicum salsa

Enhance the fresh taste of fish with a spicy Cajun seasoning and a flavour-filled salsa.

Lables: High protein Low carb Low kilojoule Low sodium Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat a chargrill on medium-high. Spray both sides of the capsicum with olive oil spray. Cook on grill for 5 minutes each side or until tender. Set aside for 10 minutes to cool. Cut into 1cm pieces.
  2. Meanwhile, place the spice mix on a plate. Add fish and turn to coat. Spray fish with olive oil spray. Line the chargrill with non-stick baking paper. Cook fish on grill for 5-6 minutes each side or until the fish flakes when tested with a fork.
  3. Combine the capsicum, avocado, shallot, dill, lemon juice and oil in a bowl. Season with salt and pepper.
  4. Divide the fish among serving plates. Top with salsa and serve with mixed salad leaves and lime wedges.

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1 red capsicum, quartered, deseeded
Olive oil spray
2 tbsp Cajun spice mix
4 firm white fish fillets
1 ripe avocado, halved, stone removed, peeled, cut into 1cm pieces
2 green shallots, ends trimmed, thinly sliced
1 tbsp chopped fresh dill
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
Mixed salad leaves, to serve
Lime wedges, to serve

Adv

Autors
Preparation time
15
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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