Cajun fish on black rice salad
(at time of publication)
- ¼ cup black rice
- 3 radishes, sliced cucumber, cubed
- 4 cherry tomatoes, halved
- 1 head cos lettuce, leaves torn
- 2 teaspoons flaxseed oil
- 1 tablespoon pumpkin seeds
- oil spray
- 150g white fish (terakihi or snapper work well)
- 2 teaspoons homemade Cajun seasoning (see tip)
1 Rinse rice until water runs clear. Cook according to packet directions.
2 Place salad ingredients on a plate and drizzle with flaxseed oil.
3 Place pan over a medium heat and dry-fry pumpkin seeds until they start to brown and pop. Set aside to cool.
4 Reheat the pan, spray with oil, add fish, sprinkle with Cajun seasoning and cook for 1-2 minutes each side until browned.
5 Spoon rice onto plate, next to the salad. Place fish on top and sprinkle with pumpkin seeds. Serve with a lemon wedge.
Make it gluten free: Check seasoning (or ground spices if you’re making your own) are gluten free.
Avoid using high-sodium Cajun seasonings by making your own. Combine 1/4 teaspoon cayenne, 1/4 teaspoon black pepper, 1/4 teaspoon dried oregano, 1/4 teaspoon dried thyme, 1/4 teaspoon chilli flakes, 1/4 teaspoon garlic powder and 1/2 teaspoon paprika.
Nutrition Info (per serve)
Total fat 26g
–Saturated fat 3g
Dietary fibre 8g
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