Cajun-Style Blackened Fish

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, February 25, 2018.

With veggie-packed rice and mango yoghurt

Ingredients

Bring a medium pot of salted water to the boil. Combine rice, stock, lemon zest, garlic and a pinch of salt in a small pot and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Season both sides with salt and coat in Cajun spice mix. Set aside.
Peel corn and remove kernels. Add corn and peas to pot of boiling water and cook for 2-3 minutes, until tender. Drain well.
Dice capsicum 1cm, roughly chop spinach and herbs and place all in a large bowl.
In a small bowl, mix together yoghurt and mango coconut sauce and season to taste with salt. Set aside.
When rice has about 5 minutes steam time remaining, heat oil in a large (preferably nonstick) fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through.
Fluff up cooked rice with a fork and add to bowl with veggies, corn and peas. Stir through vinegar and lemon juice. Season to taste.
TO SERVE spoon veggie-packed rice onto plates. Top with Cajun-style blackened fish and a dollop of mango yoghurt. Squeeze over a lemon wedge just before eating.