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CAJUN BLACKENED FISH WITH PAPAYA SALSA

01 Mar CAJUN BLACKENED FISH WITH PAPAYA SALSA

Serves 4

INGREDIENTS:
4 10 oz skinned fish fillets, such as snapper or halibut
3 tbsp cajun spice
3/4 cup olive oil

Papaya Salsa
1 papaya
1/2 small red onion, finely diced
1 fresh red chili, seeded and finely chopped
4 tbsp chopped fresh cilantro
grated rind and juice of 2 limes
sea salt
lime, cilantro and coriander to garnish

PREPARATION:

– Start by making the salsa. Cut the papaya in half and scoop out the seeds. Remove the skin, cut the flesh into small dice and place it in a bowl. Add the onion, chili, cilantro, lime rind and juice, with salt to taste. Mix well and set aside.

– Preheat a heavy-based frying pan over a medium heat for 10 minutes. Spread the cajun spice on a plate. Brush the fish fillets with olive oil then dip them in the spices until well coated.

– Place the fish in the hot pan and cook for 1-2 minutes on each side until blackened (make sure the kitchen is well ventilated). Serve at once with the papaya salsa. Garnish with lime, cilantro and coriander.

 

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