pan-fried cajun fish fillets with mango salsa

4

Serves

-

Prep Time

-

Cook Time

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).

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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.