Cajun blackened fish, Mexican red onion and mango salsa, served in a warm corn tortilla makes a delicious taco. Emerils seasoning helps “kick it up a notch”, and a huge bonus is this recipe is also low-calorie, about 250 per serving.
Take the Cajun seasoning from the creole jambalaya recipe here http://www.45degrees.co.nz/creole-jambalaya/, coat 300 grams of monk fish chunks, grill them and wrap in a corn tortilla with red onion mango salsa – Easy delicious fish Tacos.
The Salsa recipe is from here http://www.food.com/recipe/mango-and-red-onion-salsa-97508 The coriander or “cilantro” as my American friends call it, adds a great back flavour, and the chili powder adds another great kick. I purchased the corn tortillas – which were absolutely delicious in this taco combo.
Blackened Cajun fish
300 grams firm white fleshed fish, cut into bite sized chunks, I used Monkfish
3 Tablespoons Emeril’s Cajun seasoning (recipe follows)
Preheat an oven grill or broiler to about 180 Degrees Celsius (I’m going to call this a grill from now on – but it will still be what some would call broiling)
Take the fish chunks and coat in the Cajun seasoning mix.
Line a baking tray with parchment paper, spray lightly with cooking spray, and lay out the chunks evenly, ensure there is some space between each piece.
Spray the coated fish lightly with cooking spray, and place under the grill in the mid to top shelf (about 15 cm’s or 6 inches from the top). Grill for 3 minutes, and spin the tray 180 degrees, and leave for another minute. Remove from the oven, and turn each piece over – give another light spray and place back under the grill. It should only take a few minutes before you hear the fish sizzling nicely.
Heat the tortillas in a dry frying pan for 30 to 40 seconds per side, until warm.
Remove from the grill and serve immediately, wrapped in the warmed tortilla with a tablespoon or so of Salsa – or in my case store in the refrigerator for tomorrow’s lunch.
Red onion and Mango Salsa
1/2 small red onion – finely chopped
1 medium Mango, chopped
1/2 teaspoon chili powder
1/2 lime, juiced and zest.
Combine all ingredients and rest for 20 minutes
Emeril’s ESSENCE Creole Seasoning (also called Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
I love this recipe, and it was very spicy, next time I’ll serve this with the yogurt, mint, and cumin sauce. There will be a next time because this is so easy, and very tasty.