Cajun fish, avocado and grilled capsicum served on a white plate.

Serves: 4

Prep & Cooking Time: 40 mins

Nutrition Information Per Serve:

  • Calories 372
  • Protein 39g
  • Fat Total 22g (Saturated Fat 5g)
  • Carbs Total 2g
  • Cholesterol 130mg
  • Sodium 174.62mg


  • 1 red capsicum, quartered, de-seeded
  • olive oil spray
  • 2 tablespoons Cajun spice mix
  • 4 (about 240g each) firm white fish fillets (such as ling or basa)
  • 1 ripe avocado, halved, stone removed, peeled, cut into 1cm pieces
  • 2 green shallots, ends trimmed, thinly sliced
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Mixed salad leaves, to serve
  • Lime wedges, to serve


  1. Preheat a char-grill on medium-high. Spray both sides of the capsicum with olive oil spray. Cook on grill for 5 minutes each side or until tender. Set aside for 10 minutes to cool. Cut into 1cm pieces.
  2. Meanwhile, place the Cajun spice mix on a plate. Add fish and turn to coat. Spray fish with olive oil spray. Line the char-grill with non-stick baking paper. Cook fish on grill for 5-6 minutes each side or until the fish flakes when tested with a fork.
  3. Combine the capsicum, avocado, shallot, dill, lemon juice and oil in a bowl. Season with salt and pepper.
  4. Divide the fish among serving plates. Top with salsa and serve with mixed salad leaves and lime wedges.