- 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
- 1Combine paprika, cumin, coriander, mustard, fennel and cayenne in small bowl. Rub mixture onto fish.
- 2Cook fish on heated oiled barbecue until just cooked through.
- 3Meanwhile, 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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