Give quick fish a flavour kick

Na­dia Lim takes fresh fish on a trip down the Mis­sis­sippi to the Gulf of Mexico.

The Tribune (NZ) - - COMMUNITY COOKBOOK -

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

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