Name: Cajun-spiced fish with roasted corn salsa
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 clove garlic, crushed; 1 tablespoon butter, melted; 2 teaspoon sweet paprika; 1/2 teaspoon ground cumin; 1 teaspoon ground white pepper; 1/4 teaspoon cayenne pepper; 4 x 200g firm white fish fillets; 3 trimmed corn cobs (750g); 1 small red onion (100g), chopped coarsely; 1 medium avocado (250g), chopped coarsely; 250 gram cherry tomatoes, halved; 2 tablespoon lime juice; 1/4 cup coarsely chopped fresh coriander

Cajun-spiced fish with roasted corn salsa

Spicy Cajun rub gives a spicy twist to grilled fish and perfectly paired with a roasted corn salsa.

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

1 clove garlic, crushed

1 tablespoon butter, melted

2 teaspoon sweet paprika

1/2 teaspoon ground cumin

1 teaspoon ground white pepper

1/4 teaspoon cayenne pepper

4 x 200g firm white fish fillets

3 trimmed corn cobs (750g)

1 small red onion (100g), chopped coarsely

1 medium avocado (250g), chopped coarsely

250 gram cherry tomatoes, halved

2 tablespoon lime juice

1/4 cup coarsely chopped fresh coriander

Method

Preheat oven to 200°C.

Combine garlic and butter in a small jug; combine spices in a small bowl.

Place fish on an oven tray; brush both sides with garlic mixture, sprinkle with combined spices. Roast, uncovered, for 15 minutes, turning halfway through cooking time, or until browned both sides and cooked as desired.

Meanwhile, roast corn on a heated lightly oiled grill plate (or grill or barbecue) for 10 minutes or until browned all over. When corn is just cool enough to handle, cut kernels from cobs with a small, sharp knife.

Combine corn in a medium bowl with remaining ingredients. Serve fish with salsa and accompany with warmed flour tortillas, if you like.

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Ingredients

Method

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