- 1/2 piece(s) Cauliflower, raw, cut into florets
- 1/4 tsp Paprika, smoked
- 1/4 tsp Garlic, dried, powder or flakes
- 1 large Capsicum, red, raw, quartered
- 1 cup(s) Corn, frozen, (160g), thawed
- 210 g Black beans, canned, drained, (1x400g can)
- 500 g Ling fillet, (4x 125g fillets)
- 1/2 tsp cajun seasoning, spice mix
- 1 medium fresh lime, cut into wedges
Process cauliflower in a food processor until coarse crumbs form. Heat a nonstick frying pan over medium heat. Cook cauliflower, stirring, for 3–4 minutes or until golden. Add paprika and garlic powder and cook, stirring, for 1 minute or until cauliflower is tender. Set aside.
Preheat grill on high. Place capsicum, skin-side up, on a baking tray. Grill capsicum until skin blisters. Place capsicum in a plastic bag and set aside for 5 minutes. Peel and discard capsicum skin and finely chop flesh. Add capsicum, corn and beans to cauliflower mixture and stir to combine. Cover to keep warm.
Meanwhile, preheat a non-stick frying pan or flat plate of barbecue over medium-high heat. Sprinkle fish with spice mix. Place a sheet of baking paper on pan or barbecue (see note). Cook fish on paper for 2–3 minutes or until almost cooked through. Turn and cook for 1–2 minutes or until just cooked through.
Serve with cauliflower rice and lime.
- SERVING SUGGESTION: Mixed salad leaves, drizzled with lemon juice. TIP: Baking paper will stop the fish from sticking when you aren’t cooking with oil. Ensure it doesn’t overhang the sides or it may catch alight.