Cajun fish with avocado and chargrilled capsicum salsa

Cajun fish with avocado and chargrilled capsicum salsa

(10) Rate it

  • 0:15 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Enhance the fresh taste of fish with a spicy Cajun seasoning and a flavour-filled salsa.

Featured in
American recipes, Nutrition information


  • 1 red capsicum, quartered, deseeded
  • Olive oil spray
  • 2 tablespoons Cajun spice mix
  • 4 (about 240g each) firm white fish fillets (such as ling or basa)
  • 1 ripe avocado, halved, stone removed, peeled, cut into 1cm pieces
  • 2 green shallots, ends trimmed, thinly sliced
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Mixed salad leaves, to serve
  • Lime wedges, to serve


  • Step 1
    Preheat a chargrill on medium-high. Spray both sides of the capsicum with olive oil spray. Cook on grill for 5 minutes each side or until tender. Set aside for 10 minutes to cool. Cut into 1cm pieces.
  • Step 2
    Meanwhile, place the spice mix on a plate. Add fish and turn to coat. Spray fish with olive oil spray. Line the chargrill with non-stick baking paper. Cook fish on grill for 5-6 minutes each side or until the fish flakes when tested with a fork.
  • Step 3
    Combine the capsicum, avocado, shallot, dill, lemon juice and oil in a bowl. Season with salt and pepper.
  • Step 4
    Divide the fish among serving plates. Top with salsa and serve with mixed salad leaves and lime wedges.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi


  • 1564 kj


  • 22g

    Fat Total

  • 5g

    Saturated Fat

  • 3g


  • 39g


  • 130mg


  • 174.62mg


  • 2g

    Carbs (sugar)

  • 2g

    Carbs (total)

All nutrition values are per serve
  • Author: Michelle Southan
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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