Seared Cajun fish

Name: Seared Cajun fish
Cook time: 25 min
Yield: 4
Cuisine: North African

with fiesta quinoa salad and green goddess dressing

Ready in around 25 mins

RECIPE FACT:

Green goddess dressing is believed to have originated in San Francisco at the Palace hotel in the 1940’s.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Finely slice the spring onions on the diagonal. Place the black beans into a sieve, rinse under cool running water and drain well.
2. TO PREPARE THE FIESTA QUINOA SALAD:
Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the corn and black beans and cook for 2-3 mins, stirring occasionally to create a char. Open the bag of steamed white and red quinoa, squeezing gently on the bag to break up any large clumps. Add to the pan with half the spring onion and cook for 1-2 mins. Remove from the pan into a salad bowl and allow to cool. Just before serving, add the mesclun and half the green goddess dressing, season with salt and pepper and toss to combine.
3. TO COOK THE CAJUN FISH:
Remove the tarakihi fillets from their packaging and pat dry with paper towel. Place the fish and Cajun seasoning into a medium bowl. Drizzle with oil, season with salt and pepper then turn to coat. Wipe out the pan, respray with oil and place back over a medium-high heat. Once hot, add the seasoned fish to the pan and cook for 2-3 mins on each side or until cooked through – adjusting the heat if necessary.
TO SERVE:
Spoon the fiesta quinoa salad onto plates and top with seared Cajun fish. Dollop with remaining green goddess dressing and sprinkle over the spiced seeds and remaining spring onion.