Salad

Creole Fish Salad

The fish fillets can be served whole or broken up into pieces which are placed over the salad.

Serves

593

Calories

74.4g

Protein

641g

Serving Size

Protein 74gCarbs 13gFat 25gper serve

Salad

Ingredients

2 fillets of firm white fish, 500g, rockling and snapper
Cooking spray
100g lettuce
1 avocado, diced
½ cucumber diced
8 cherry tomatoes, halved
½ each red and yellow capsicum, diced
2 tsp. Cajun Spice Mix - or make your own by blending onion powder, garlic powder, dried thyme, pepper, smoked paprika and ½ tsp. each cayenne pepper and salt.
* Dressing:
½ cup low fat natural yoghurt
½ cucumber, grated then squeeze or drain so most of liquid is removed.
1 tsp. garlic powder
12 mint leaves
Zest of half a lemon

1Preheat oven 180C (356F)
2Coat your fish in creole seasoning then spray with cooking spray.
3In a large non-stick pan, pour 1 tbsp. olive oil, heat pan on med- high heat and cook fish each side for 2-3 minutes. Place on baking tray lined with baking paper and cook in oven for a further 8 minutes, depending on the thickness of the fish. When ready take out and with a fork it should be tender enough to just flake into chunks or you can leave whole. .
4Place your salad ingredients on to a share platter or two individual plates, combine dressing ingredients in a small bowl. Place fish on top of salad and drizzle dressing all over.

Keep cooking