With its stunning colours and flavours, this salsa looks like summer on a plate. Use store-bought Cajun seasoning or make your own using the recipe on page 160. Serve with Garlic & Turmeric Rice (see recipe page 136).
Ingredients
For the pan-fried cajun fish fillets with mango salsa
- 4 fillets skinless, boneless white fish
- 1⁄2 cup flour
- 1–2 teaspoons Cajun seasoning
- 1–2 tablespoons olive oil
- Fresh herbs or edible flowers, to serve (optional)
For the MANGO SALSA
- 425g can mangoes in natural juice — drained and diced
- 1⁄2 small red onion — finely diced
- 1⁄2 small red capsicum — finely diced
- 2 tablespoons chopped fresh coriander
- 1 tablespoon sweet chilli sauce
Method
For the pan-fried cajun fish fillets with mango salsa
- To make the Mango Salsa, mix all the ingredients in a small bowl.
- To prepare the fish, combine the flour and Cajun seasoning on a plate. Add the fish one fillet at a time and turn to coat.
- Heat the oil in a large pan over a medium heat. Add the fish and fry until golden brown.
- Serve topped with the Mango Salsa and garnished with herbs and flowers, if desired.