Cajun-spiced fish with roasted corn salsa

Spicy Cajun rub gives a spicy twist to grilled fish and perfectly paired with a roasted corn salsa.

  • 35 mins cooking
  • Serves 4
  • Print


Cajun-spiced fish with roasted corn salsa
  • 1 clove garlic, crushed
  • 1 tablespoon butter, melted
  • 2 teaspoon sweet paprika
  • 1/2 teaspoon ground cumin
  • 1 teaspoon ground white pepper
  • 1/4 teaspoon cayenne pepper
  • 4 x 200g firm white fish fillets
  • 3 trimmed corn cobs (750g)
  • 1 small red onion (100g), chopped coarsely
  • 1 medium avocado (250g), chopped coarsely
  • 250 gram cherry tomatoes, halved
  • 2 tablespoon lime juice
  • 1/4 cup coarsely chopped fresh coriander


Cajun-spiced fish with roasted corn salsa
  • 1
    Preheat oven to 200°C.
  • 2
    Combine garlic and butter in a small jug; combine spices in a small bowl.
  • 3
    Place fish on an oven tray; brush both sides with garlic mixture, sprinkle with combined spices. Roast, uncovered, for 15 minutes, turning halfway through cooking time, or until browned both sides and cooked as desired.
  • 4
    Meanwhile, roast corn on a heated lightly oiled
    grill plate (or grill or barbecue) for 10 minutes or until browned all over. When corn is just cool enough to handle, cut kernels from cobs with a small, sharp knife.
  • 5
    Combine corn in a medium bowl with remaining ingredients. Serve fish with salsa and accompany with warmed flour tortillas, if you like.


We used blue-eye fillets for this recipe, but you can use whichever firm white fish fillet you prefer.

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