CAJUN FISH

This recipe came out a bit spicy, but it can be easily adjusted by adding less chilli powder. It was excellent when combined with the sour cream. I didn't add any water, I just added a spoonful next to the fillets. In the actual recipe it is served with corn and avocado salsa (see below for ingredients). Being part of our pure protein diet, I couldn't use it this time.

INGREDIENTS

2 Tbsp brown sugar
1/2 tsp each of chilli powder, ground cumin, paprika & mustard powder
salt and pepper
4 skinless thick white fish fillets
1 Tbsp olive oil, plus extra to brush
Light sour cream, loosened with enough warm water to form a pouring consistency, to serve

METHOD:
Preheat oven to 180°C.
Combine the sugar, chilli, cumin, paprika and mustard powder, 1 teaspoon pepper and 1/2 teaspoon of salt in a shallow bowl.
Brush the fish with extra olive oil, then coat well with the spice mixture.
Heat the oil in a large ovenproof frypan over medium heat.
Add the fish and cook for 2-3 minutes each side until golden.

Transfer to the oven for 5 minutes or until just cooked.
Serve the fish drizzled with the sour cream.

Serves 4

Here it is served with the oregano chicken. Please see recipe here.

Ingredients for the corn and avocado salsa
1 avocado, finely chopped
400g can corn kernels, drained
250g tomatoes, seeds removed, finely chopped
1 red onion, finely chopped
1 tsp sesame oil
1 Tbsp olive oil
1 cup chopped coriander leaves
Juice of 1 lime

Combine all ingredients in one bowl and season to taste. Serve the fish topped with the salsa and drizzled with the sour cream.