No Result
View All Result
No Result
View All Result
No Result
View All Result

Cajun spiced fish with apple slaw

Food24
2 servings Prep: 10 mins, Cooking: 20 mins

By Food24 November 12 2019
0
Print Recipe
Cajun spiced fish with apple slaw
0
SHARES
1.7k
VIEWS
FacebookTwitterPinterestWhatsapp
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (10)

1 whole medium fish
2 Cajun spice
1/2 lemon — juice only
for the apple slaw
2 cup cabbage — shredded
2 apples — cut into matchsticks or grated
1/2 lemon — juice only
1/4 cup mayonnaise
2 sour cream
1 fresh chives — chopped
Tap for ingredients
Tap for ingredients

Method:

Preheat the oven to the grill setting – as hot as your oven will go.

 

Make deep cuts into the fish, on both sides.

 

Mix together the Cajun spice, olive oil and lemon juice, then rub all over the fish, including inside the cavity.

 

Grill the fish until the skin is crisp and the flesh is tender.

 

Make the slaw by combining all the ingredients and tossing well until combined.

 

Serve the piping hot fish with the Apple slaw on the side.

 

Reprinted with permission from Zola Nene. Follow her on Facebook | Instagram | Twitter

 

Related Recipes

Next Post
Know your avocados: A handy guide to which are locally available and when to use them

Know your avocados: A handy guide to which are locally available and when to use them

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up
No Result
View All Result

© 2019 Food24.com. All rights reserved.

Login to your account below

Forgotten Password? Sign Up

Fill the forms below to register

Subscribe to Newsletter

All fields are required. Log In

Retrieve your password

Please enter your username or email address to reset your password.

Log In
Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.