Cajun fish and pineapple salad recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 314 calories / serving
  • Healthy
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
HE CAJUNFISH

Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Place the cod loins on a lined baking tray and rub each with the cajun spice blend. Transfer to the oven and bake for 8-10 minutes until the fish flakes away. Meanwhile toss the pineapple, avocado and red onion together in a large bowl. Season with a little salt and pepper then drizzle with the olive oil.

Tip: If you have a spare lime squeeze it over the salad. Besides adding a zesty taste it will prevent the salad from browning.

See more Lunch recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 4 cod loins
  • 1tbsp cajun spices
  • 1 medium (750g/1lb 10oz) pineapple, chopped into chunks
  • 1 large avocado, peeled, cored & sliced
  • ½ red onion, thinly sliced
  • 1tsp olive oil
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Energy 1319kj 314kcal 16%
  • Fat 11.2g 16%
  • Saturates 2.4g 12%
  • Sugars 19.5g 22%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 21.1g Protein 29.3g Fibre 5.8g

Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.