Cajun Blackened Fish with Pineapple Salsa Recipe

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Cajun Blackened Fish Recipe

Cajun Blackened Fish with Pineapple Salsa Recipe

This grilled fish recipe made for a prefect lunch with the Mrs. recently with a combination of hot Cajun spices blended with the flaky tenderness of Cod fish and cool smoothness of Greek Yogurt, sweetened perfectly with a pineapple salsa. I missed a bit on the blackening but nailed it on the flavor!

Ours was grilled on the Island Grillstone.

How to make: Cajun Blackened Fish with Pineapple Salsa

Ingredients

3 inch piece fresh pineapple, finely diced

6 green onions, thinly sliced

2 tbs finely shredded fresh mint

1/4 cup coconut vinegar

2 tbs olive oil

6 tbs ready made Cajun spices

6 cod filets

1/4 Greek-style plain yogurt

Cajun Blackened Fish with Pineapple Salsa Recipe

Place the pineapple, green onion and mint in a bowl.

Season with pepper and mix together well.

Just before serving, stir in the vinegar and olive oil.

Cajun Blackened Fish with Pineapple Salsa Recipe

Place the Cajun spices in a dry frying pan and dry-fry over medium heat for 1 minute,  or until fragrant.

Transfer the spices to a sheet of baking paper and lightly coat each side of the fish fillets, patting off any excess.

Refrigerate for 20 minutes.

 

Cajun Blackened Fish with Pineapple Salsa Recipe

Cook the fish on a hot, lightly oiled barbecue grill or flat plate (Island Grillstone.) for 2 – 3 minutes each side, depending on the thickness of the fish.

Serve with a little yogurt spooned over the top and the salsa on each side.

Cajun Blackened Fish with Pineapple Salsa Recipe
 
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Hot Cajun spices blended with the flaky tenderness of Cod fish and cool smoothness of Greek Yogurt, sweetened perfectly with a pineapple salsa
Ingredients
  • 3 inch piece fresh pineapple, finely diced
  • 6 green onions, thinly sliced
  • 2 tbs finely shredded fresh mint
  • ¼ cup coconut vinegar
  • 2 tbs olive oil
  • 6 tbs ready made Cajun spices
  • 6 cod filets
  • ¼ Greek-style plain yogurt
Instructions
  1. Place the pineapple, green onion and mint in a bowl.
  2. Season with pepper and mix together well.
  3. Just before serving, stir in the vinegar and olive oil.
  4. Place the Cajun spices in a dry frying pan and dry-fry over medium heat for 1 minute, or until fragrant.
  5. Transfer the spices to a sheet of baking paper and lightly coat each side of the fish fillets, patting off any excess.
  6. Refrigerate for 20 minutes.
  7. Cook the fish on a hot, lightly oiled barbecue grill or flat plate (Island Grillstone) for 2 – 3 minutes each side, depending on the thickness of the fish.
  8. Serve with a little yogurt spooned over the top and the salsa on each side.
  9. Recipe courtesy of “The Complete Barbecue Cookbook”
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Recipe courtesy of “The Complete Barbecue Cookbook”