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Blackened fish and charred corn salad with salsa

Blackened Fish

Blackened fish and charred corn salad with salsa


Serves 4
Preparation 15 minutes
Cooking 15 minutes
 
8 multi seed wraps
 
For the fish:
2t paprika
1t ground cumin seeds
1t ground cumin
1t cayenne powder
2t sesame seeds
Salt and freshly ground black pepper to taste
4 Hake fillets, or 2 large hake fillets
2T canola oil
Lemon wedges, to serve
 
For the charred corn salad
1T canola oil
2 cups corn, frozen or fresh
(OPTIONAL) Parmesan, freshly grated to season
1 spring onion stalk, thinly sliced
½ red pepper finely diced
1 lemon, zested and juiced
Salt to taste
 
Serve with lightly pickled red onion, guacamole and thinly sliced cabbage
For the fish, combine all the spices and seasoning together before dusting the fish, coating it well in the spices.
Heat the oil over a medium heat before placing the fish in the pan. Cook for the fish for 4-5 minutes before turning over and cooking the other side in the same manner. The fish will char slightly; this just intensifies the flavor of the fish and 

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