Cajun fish fillets with capsicum, bean and tomato salsa
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Time to make:
$7.60 per serve
(at time of publication)
Full ingredients list:
2 x 175g punnets mini capsicums, halved, seeded
4 x 150g flathead fillets, trimmed
2 1/2 tablespoons Cajun seasoning
1 small red onion, thinly sliced
400g assorted baby tomatoes, quartered
400g can black beans, rinsed, drained
2/3 cup small flat-leaf parsley leaves
2 tablespoons fresh lime juice
Nutritional information (per serve)
Instructions and steps:
Step 1 Set a medium grill pan over high heat. Cook capsicum for 5–7 minutes, or until charred and tender. Chop roughly and place in a large bowl; set aside.
Step 2 Sprinkle both sides of fish with Cajun seasoning. Spray a medium grill pan with cooking oil and set over medium heat. Cook fish for 2–3 minutes per side, or until just cooked through.
Step 3 Meanwhile, place remaining ingredients in capsicum bowl and toss lightly to make salsa. Top salsa with fish and serve.
Canned black beans are available at select delicatessens and grocers. Can’t find them? Use a can of no-added-salt kidney beans instead.
About this recipe
First published: March 2014