Name: Cajun fish
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

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