Cajun Fish with Mango Salsa

Serves 4

  • 4 x 200g firm fleshed fish cutlets (eg sword fish, blue eye cod, tuna)

    2 tablespoons olive oil

    2 tablespoons Cajun spice mix


    1 medium mango, diced

    1 small Spanish onion, diced

    ¼ cup diced red capsicum

    ½ cup peeled, seeded and diced cucumber

    ¼ cup coarsely chopped coriander leaves

    1 tablespoon fresh lime juice

    1 tablespoon olive oil

    ½ teaspoon Bundaberg Caster Sugar

    ¼ teaspoon salt

    2 small red chillies, seeded and finely chopped

    salad leaves, to serve

  1. Brush fish with olive oil, then coat evenly with Cajun spice.
  2. Make salsa. Combine mango, onion, capsicum, cucumber and coriander in a bowl. In a screw-top jar combine lime juice, oil, sugar, salt and chillies. Shake well and pour over mango mixture; stir to combine.
  3. Cook fish on a heated, lightly oiled grill plate (or grill or barbeque) until blackened; turn and cook as desired. Serve fish accompanied by salsa and salad leaves.