Cajun Fish with Orange and Black Olive Couscous
Photography Manja Wachsmuth.
Use any firm white fish or salmon in this recipe and change out the Cajun seasoning for Moroccan if desired.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets
3–4 tablespoons Cajun seasoning
1 tablespoon olive oil
1 tablespoon butter
Couscous
1 cup instant couscous
1¼ cups boiling water
2 tablespoons olive oil
1 tablespoon red or white wine vinegar
1 clove garlic, crushed
¼ teaspoon ground cumin
1 orange
1 large vine tomato, diced
10 large black olives, pitted and roughly chopped
3 tablespoons chopped mint
To serve
1 avocado, peeled and sliced
handful of rocket leaves
sea salt and freshly ground pepper
METHOD
Couscous: Combine the couscous, water and a pinch of salt in a heatproof bowl. Cover and leave for ten minutes then fluff up with a fork.
Whisk the olive oil, vinegar, garlic and cumin in a bowl and season. Peel the orange with a knife to remove all the white pith then cut into small pieces. Add to the dressing along with all the remaining ingredients. Pour over the couscous and combine.
Fish: Cut the fish into portions and sprinkle both sides with the Cajun seasoning. Heat the oil in a large sauté pan and when hot add the butter. Cook the fish for 2–3 minutes each side or until golden and just cooked. Cooking time will depend on the thickness of the fish.
To serve: Divide the couscous between plates and top with the fish. Serve with the avocado, rocket and a lemon wedge.
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