Quick spicy fish dish

Here’s a sim­ple recipe to solve the ‘what are we hav­ing for din­ner tonight’ question!

The Tribune (NZ) - - COMMUNITY COOKBOOK - NA­DIA LIM IN AS­SO­CI­A­TION WITH MY FOOD BAG

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.

CA­JUN FISH WRAPS AND KU­MARA WEDGES WITH SALAD

Serves: 4-5 Prep time: 15 min Cook­ing time: 25 min Ku­mara wedges

600g orange ku­mara, scrubbed and cut into 1-2cm wedges

Salad 2 ta­ble­spoons may­on­naise 1⁄ tea­spoon mus­tard (ex­am­ple,

4 whole­grain, Di­jon) 1⁄ tea­spoon vine­gar (ex­am­ple,

2

red wine, white wine, cider) tea­spoon runny honey 1⁄2 ice­berg or cos let­tuce 1⁄2 2 car­rots 2-3 hand­fuls baby spinach leaves Ca­jun fish

450g skin­less, bone­less, white fish fil­lets 1 tea­spoon pa­prika tea­spoon ground cumin 1⁄2 tea­spoon ground co­rian­der 1⁄2 tea­spoon dried rose­mary 1⁄2 tea­spoon salt 1⁄2

To serve

4-5 large tor­tilla wraps

1⁄4 cup may­on­naise 2 tea­spoons chipo­tle sauce, or your favourite chilli sauce Pre­heat oven to 220 degrees Cel­sius. Line an oven tray with bak­ing pa­per.

Toss ku­mara with a driz­zle of oil on pre­pared tray. Sea­son with salt and pep­per and roast for 20-25 min­utes un­til golden and ten­der. Turn once dur­ing cook­ing.

Pre­pare salad; in a small bowl, mix may­on­naise, mus­tard, vine­gar and honey to­gether; finely slice let­tuce; peel and grate car­rots; roughly chop spinach; set all aside in a large bowl.

Pat fish dry with pa­per tow­els and re­move any re­main­ing scales or bones. Cut into 3-4cm pieces.

Toss in spices, dried rose­mary and salt.

Heat a driz­zle of oil in a large fry-pan (prefer­ably non-stick), on medium to high heat.

Fry fish, in two batches, for 1-2 min­utes each side, un­til fish is golden and just cooked through.

Wrap stack of tor­tilla wraps in foil and heat in oven for 3-4 min­utes, un­til warmed through.

In a small bowl, com­bine may­on­naise with chipo­tle/chilli sauce.

To serve, place ku­mara wedges, wraps, salad, Ca­jun fish and chipo­tle/chilli may­on­naise in mid­dle of the ta­ble for ev­ery­one to help them­selves and build their own wraps.

MY FOOD BAG

Ever used chipo­tle sauce be­fore? 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 and spicy flavour.

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