Mexican Spiced Fish with a Kidney Bean & Capsicum Salad
- Seafood
- Mexican
- Contains Dairy
Our Mexican bean salad is fresh and tasty; a fabulous mix of flavours and textures and perfect with the Mexican style spiced fish
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Nutrition Per Serving
- Calories 618
- Carbs 41.7g
- Fat 33.7g
- Fibre 7.1g
- Protein 38.3g
- Sugar 11.1g
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Follow the recipe steps below
-
0.0
min
Preheat the oven to 180C.
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0.5
min
Peel and finely chop the red onion.
-
1.5
min
Finely chop the red capsicum and fresh jalapeno.
-
3.5
min
Chop the fresh coriander.
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4.0
min
Mix together the flour and mexican fish spices in a shallow bowl. Season well with salt and pepper.
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5.0
min
Dredge the fish in the flour mixture until well coated.
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6.5
min
Add olive oil to a frying pan and heat over high heat.
-
7.5
min
Add the fish and cook, turning once, until both sides are golden and crisp.
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10.0
min
Transfer the fish from the frying pan onto a prepared baking tray and place in the oven to cook through. (10mins)
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11.0
min
Wipe down the pan and return to the heat.
-
11.5
min
Add the corn, red capsicum, beans, red onion and fresh jalapenos.
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12.5
min
Cook until heated through and then transfer to a mixing bowl.
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14.0
min
Stir through the mayonnaise and feta cheese. Season with salt and pepper to taste.
-
15.5
min
Stir through the fresh coriander.
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16.0
min
Distribute the corn salad among serving plates.
-
20.0
min
Remove the fish from the oven and serve alongside the corn salad.
-
22.0
min
Serve with hot sauce as desired.
Pantry Ingredients
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