Printer friendly version
-
Cajun-style swordfish with mango salad
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 4
Bring a taste of Louisiana into your kitchen with this sizzling Cajun dish from Frank Bordoni
Similar recipes
Related Videos
Ingredients
For the Cajun rub
- 3 tbsp Paprika
- 2 tbsp Salt
- 1 tbsp garlic powder
- 1 tbsp freshly ground black pepper
- 1 tbsp onion powder
- 1 tbsp cayenne pepper
- 1 tbsp dried Oregano
- 1 tbsp dried Thyme
- 4 x 150g pieces swordfish
For the dressing
- 2 tbsp dark brown sugar
- 1 tbsp green pepper sauce
- 2 tbsp lime juice
- 2 tbsp chopped Coriander
- 2 tbsp chopped Mint
For the salad
- 2 large ripe Mango, peeled and sliced
- 1 green pepper, sliced
- 2 tbsp chopped Coriander
- 1 tbsp fresh lime juice
- 1 handful leaves lamb's Lettuce, or corn salad
- 6 thin slices red Onions, separated into rings
Method
1. For the spice rub, combine all the ingredients in a jar and shake together. Any excess rub will keep for up to 6 months and is great with most fish and chicken.2. Place the fish pieces in a bag with a couple of tablespoons of the spice rub. Shake well until all the fish is coated. Oil a griddle pan and place over a medium to high heat. Cook the fish on the griddle, turning occasionally, until the fish is 'blackened' and cooked through (about 6-8 minutes depending on the thickness of the fish).
3. For the dressing and salad, whisk the brown sugar, green pepper sauce and lime juice in a large bowl until the sugar is dissolved. Add the coriander and mint, along with the salad ingredients - toss gently to combine
4. Accompany the cooked fish with a heap of mango and pepper salad.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register