| | Grilled snapper with spiced Cajun salt
Grilled snapper with spiced Cajun salt
Grilled snapper with spiced Cajun salt 4.3-5 9
  • Calories: 1300 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Heat 1 tbs oil in a frypan over medium-high heat. Season fish skin with pepper and cook, skin-side down, for 3-4 minutes until skin is crisp. Turn and cook for a further 2 minutes or until just cooked. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.
  2. For Cajun salt, crush coriander seeds using a mortar and pestle, then combine with remaining ingredients and set aside.
  3. Return frypan to medium heat. Add the tomato, 1 tsp Cajun salt and remaining 1 tbs oil, and cook for 2-3 minutes until starting to collapse. Add the vinegar and cook for a further 1 minute, then remove from heat.
  4. Scatter fish with extra Cajun salt and serve with tomato and mustard greens.
Time for preparing:
15 min.


  • 2 tablespoons extra virgin olive oil
  • 4 x 180g snapper fillets (skin on)
  • 500g baby grape tomatoes
  • 2 tablespoons red wine vinegar
  • Purple mustard greens or wild rocket leaves, to serve
  • Cajun salt
  • 1 teaspoon coriander seeds
  • 1/4 cup (55g) sea salt flakes
  • 1 teaspoon hot paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic granules