CAJUN SPICED FISH AND MANGO SALAD RECIPE

Flaky and tender. Pair this easy fish recipe with a mango and avocado salad for a healthy dinner tonight.

Serves 2 | Preparation: 15 minutes | Cooking: 10 minutes | Skill level: Easy

INGREDIENTS

2 x 200g white fish fillets, skin removed

2 tbsp olive oil, divided 

1 tsp sweet sumac

1 tsp ground cumin

1 tsp ground coriander

½ tsp cayenne pepper

1 whole avocado, stone removed, chopped into cubes

1 ripe mango, sliced lengthways

100g salad mix

1 tb pepitas (pumpkin seeds)

1 tsp chia seeds Dressing

½ lime, freshly squeezed

2 tbsp extra virgin olive oil

½ teaspoon Dijon mustard

Salt and pepper

METHOD

1. To prepare the fish, stir together the spices and one tablespoon of oil in a small bowl. Rub the spice mixture evenly over fish on both sides. Season with salt and pepper.

2. Heat a large fry pan over medium-high heat. Add remaining oil and fry fish for 3-4 minutes each side. Remove from pan and set aside.

3. Make the dressing by combining all the ingredients in a small jar with a screw top lid. Shake well to combine.

4. On a large serving dish, place the green salad mix and dress the salad leaves with a couple of tablespoons of the dressing. Top with the avocado and mango and remaining dressing, then sprinkle the seeds. Top with cooked fish and serve.