Cajun Red Mullet with Sweetcorn SalsaPosted on in Fish & Seafood, Recipes
I’ts a New Year and many of us are taking part in Dry January, Veganuary or Veggienuary! None of which I will be partaking in by the way but this recipe is super low in calories at only 315 kcals and is packed full of flavour and freshness.
You will need:
3 Red Mullet Fillets (cleaned and boned by your fishmonger)
For the Salsa:
200g Tinned Sweetcorn
2 Spring Onions
1 Red Chilli
2 Tbs Fresh Coriander (finely chopped)
1/4 Red Onion (finely diced)
Pinch of Sugar
- Prepare your Salsa by adding the ingredients to a bowl and stirring well. Cover and place in the fridge until your fish is cooked.
- Season the flesh side of fish with a little salt then lightly oil the skin before sprinkling over the cajun spice. Rub the spice in well and leave for a couple of minutes while you hear a frying pan. You won’t need to oil the pan as you have oiled the fish. Get the pan nice and hot then lay your fish skin side down in the pan. Press down gently with your fingers so the fish doesn’t curl up.
- Once the fish has had around 2 minutes on the skin side then turn off the heat and turn over on to the flesh side for another minute before taking out and draining on to a piece of kitchen paper.
- Place your salsa in the bottom on a bowl and top with the fish. Squeeze over a little fresh lime and olive oil and serve.