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Plated meal

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

Nutrition Per Portion

  • Calories

    628

  • Carbs

    41.7g

  • Fat

    33.9g

  • Fibre

    7.2g

  • Protein

    40.4g

  • Sugar

    11.1g

  • 0.0 min

    Preheat the oven to 180C.

  • 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.

  • 4.0 min

    Mix together the flour and mexican fish spices in a shallow bowl. Season well with salt and pepper.

  • 5.0 min

    Dredge the fish in the flour mixture until well coated.

  • 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.

  • 10.0 min

    Transfer the fish from the frying pan onto a prepared baking tray and place in the oven to cook through. (10mins)

  • 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.

  • 12.5 min

    Cook until heated through and then transfer to a mixing bowl.

  • 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.

  • 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.

  • Ingredients

    Hot Sauce

    Plain Flour

    Mexican Fish Spice

    Nile Perch

    Fresh Jalapeno

    Feta Cheese

    Mayonnaise

    Fresh Coriander

    chopped

    Red Onion

    chopped

    Red Capsicum

    chopped

    Red Kidney Beans

    Sweetcorn

    Olive Oil

    1 tablespoon per person

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