Mexican Spiced Fish with a Kidney Bean & Capsicum Salad

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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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.