Tuesday Night's Dinner

Cajun-Spiced Fish WIth Fresh Corn Salad

(from a Super Food Ideas Magazine)

I decided to do two different types of fish as I thought the cajun flavor would be a bit much for the kids. So ... the bits of fish on the left are done with a lemon/salt rub. The bits on the right are the cajun ones.

Serves 4.

Cooking Time : 20 minutes

Ingredients:

• 2 tsp cajun seasoning
• 4 boneless white fish fillets ( I used dory )
• olive oil cooking spray
• 2 corn cobs, kernels removed
• 250g green beans, trimmed
• 1 small red onion, finely chopped ( I only used 1/2 an onion )
• 1 lemon, juiced
• 1/4 cup coriander (cilantro) leaves, roughly chopped

Instructions:

1. Make Salad - Half fill a saucepan with water. Bring to the boil over high heat. Add corn and beans. Cook for 3 to 4 minutes or until beans turn bright green. Drain. Refresh under cold wter. Pat dry with paper towel. ( I didn't do that - didn't seem necessary when I'm fixing to pour lemon juice on top of it !!) Combine corn, beans, onion, 2 tablespoons lemon juice and coriander in a bowl. Season with salt and pepper.
2. Sprinkle seasoning over both sides of fish. Gently rub onto surface with fingertips.
3. Heat a large, non-stick frying pan over medium-low heat. Spray with oil. Cook fish, in batches, ( I didn't do batches but rather used two frying pans as I was cooking two different flavors !) for 3 to 4 minutes each side or until just cooked through.
4. Serve on top of corn/bean salad.

This was nice. Rory really liked the corn/bean salad. The cajun fish was SPICY but I'm realizing now that I used WAY MORE than 2 tsp of the seasoning ! I just poured it on !!

I'm posting this recipe in here as well because I served them together tonight but I wouldn't serve these two recipes together again. This avocado one is nice but I think next time I will serve it whent we BBQ or do a roast. I think it would be nice with a piece of meat, some mashed potatoes and this ...

Individual Avocado and Asparagus Salads (from the COLES grocery store junk mail)

I can't decide which photo I like best so I'm posting them both !

Serves 6.

Prep Time : 10 minutes

Ingredients:

• 2 bunches aspagarus, blanched (I didn't blanch ... I cooked them with a bit of olive oil in the oven)
• 1 punnet grape tomatoes, halved
• 1/4 cup slivered almonds, toasted ( I didn't toast them )
• 1/4 cup sultanas (raisins)
• 1/4 cup torn basil leaves ( I just sprinkled a bit of the dried stuff )
• 3 avocados, halved, stones removed ( I only used 2 )
• coriander leaves, to garnish
• THE DRESSING :
• 2 tablespoons olive oil
• 2 tablesspoons lemon juice
• 1 tablespoon finely chopped coriander
• 1 teaspoon brown sugar

Instructions:

1. Combine asparagus, tomatoes, almonds, sultanas and basil.
2. Mix together all dressing ingredients and pour over asparagus mixture. Toss to combine. Place on top of avocado halves and garnish with coriander leaves to serve.