Cajun Blackened Fish with Pineapple Salsa Recipe
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Serves: 6
 
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”
Recipe by Cooking Outdoors at https://cooking-outdoors.com/cajun-blackened-fish-with-pineapple-salsa-recipe/