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Cajun Fish with Corn, Tomato & Avocado Salad

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Cajun Fish with Corn, Tomato & Avocado Salad
  Tried & Tested

Rating

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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

4

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


  1. Place corn kernels, cherry tomatoes, avocado, coriander and lime juice in a bowl with mixed salad leaves. Toss to combine, then set aside.
  2. 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.
  3. 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

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