Give quick fish a flavour kick
Nadia Lim takes fresh fish on a trip down the Mississippi to the Gulf of Mexico.
Take some tender fresh fish, coat it in a mild, Cajun-style spice, pan-fry and wrap in a warm tortilla.
Serve it all with a crunchy salad, some kumara wedges and a drizzle of mayonnaise mixed with chipotle sauce or your favourite chilli sauce.
Ever used chipotle sauce? Find it at your supermarket and it will be your new favourite condiment! Add it to mayonnaise or sour cream for a hit of smoky, spicy flavour.
CAJUN FISH WRAPS AND KUMARA WEDGESWITH SALAD Serves: 4-5 Preparation: 15 minutes Cooking: 25 minutes Kumara wedges 600g orange kumara, scrubbed, cut into 1-2cm wedges Salad 2 tablespoons mayonnaise 1⁄ teaspoon mustard (e.g.
4 wholegrain, Dijon) 1⁄ teaspoon vinegar (e.g. red wine,
2 white wine, cider) 1⁄ teaspoon runny honey
2 1⁄ iceberg or cos lettuce
2 2 carrots 2-3 handfuls baby spinach leaves Cajun fish 450g skinless, boneless, white fish fillets 1 teaspoon paprika 1⁄ teaspoon ground cumin
2 1⁄ teaspoon ground coriander
2 1⁄ teaspoon dried rosemary
2 1⁄ teaspoon salt
2 To serve 4-5 large tortilla wraps