Cajun-crusted blue eye cod

Cooking Fish Cajun-crusted blue eye cod

Sweet mango and avocado salsa is perfectly paired with spicy Cajun fish.

Lables: Egg free Gluten free Lactose free Milk free Peanut free Shellfish free Soy free Tree nut free Wheat free
  1. Brush or spray fish with a little oil. Sprinkle with seasoning mix to coat both sides.
  2. Grill fish for 3 to 5 minutes each side or bake in a moderately hot oven (190°C) for about 15 minutes or until cooked when tested.
  3. Prepare salsa: Combine all ingredients. Spoon salsa over hot fish. Serve with salad.

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4 blue eye cod cutlets or fillets
olive oil
55g packet McCormick Cajun Grill Seasoning
1 avocado, peeled and chopped
1 mango, peeled and finely chopped
1 lebanese cucumber, finely chopped
1 red onion, finely chopped
1 tbsp capers
juice of 1 lemon

Adv

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