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
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.
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.
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.
Recipe courtesy of “The Complete Barbecue Cookbook”
Recipe by Cooking Outdoors at https://cooking-outdoors.com/cajun-blackened-fish-with-pineapple-salsa-recipe/