Cajun fish

Beans, tomato and red onion make the perfect bed for these tender, flaky fish fillets dressed with a cajun spice rub.

  • 25 mins cooking
  • Serves 4
  • Print


Cajun fish
  • 2 teaspoon sweet paprika
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 2 teaspoon mustard powder
  • 2 teaspoon fennel seeds
  • 1/4 teaspoon cayenne pepper
  • 4 x 200g white fish fillets
  • 2 teaspoon olive oil
  • 1 red onion (100g), sliced thinly
  • 1 tomato (220g), chopped finely
  • 420 gram can kidney beans, rinsed, drained


Cajun fish
  • 1
    Combine paprika, cumin, coriander, mustard, fennel and cayenne in small bowl. Rub mixture onto fish.
  • 2
    Cook fish on heated oiled barbecue until just cooked through.
  • 3
    Meanwhile, heat oil in small frying pan, add onion and tomato; cook, stirring, until onion is soft. Add beans; stir until hot. Serve bean mixture topped with fish.


We used kingfish fillets in this recipe, but you can use any firm white fish fillets you like: bream, flathead, swordfish, ling, whiting, snapper or sea perch are all good choices. Check for any small pieces of bone in the fillets and use tweezers to remove them.

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