Cajun Fish with Corn, Tomato & Avocado Salad

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Recipe featured in:

Barbecue recipes; Fish recipes; Kids recipes; Low-fat recipes; Lunch recipes; Timesaver recipes; Weeknights recipes

This recipe was featured in:

20 Minute Meals Collection

Description

Lime and coriander work beautifully with a spicy fish.

Time

15 min

Serves

Ingredients

2 x 125g cans sweet corn kernels
250g punnet cherry tomatoes, quartered
1 small avocado, diced
1/4 cup chopped coriander leaves
juice of 1 lime
1-2 cups mixed salad leaves
4 small firm white fish fillets, such as ling
2-3 teaspoons Cajun seasoning, or to taste

Method

Place corn kernels, cherry tomatoes, avocado, coriander and lime juice in a bowl with mixed salad leaves. Toss to combine, then set aside.
Heat a non-stick frying pan over medium heat. Coat fish fillets with Cajun seasoning and lightly spray with olive oil. Cook fillets for 3-4 min each side, or until just cooked through.
Serve fish with prepared salad and a side of potato wedges if desired. Garnish with lemon wedges.

TO MAKE YOUR OWN WEDGES

Cut 4 small brushed potatoes into wedges and place on a tray. Spray with olive oil and season well. Bake at 200C (180C fan forced) for 25-30 min, tossing often.

E 1408kJ | F 14g (3.2g sat) | S 289mg (wedges not included)

Source: that's life! TEST KITCHEN
Photo: JOE FILSHIE, RICHARD WHITBREAD