Cajun-spiced fish with almonds & tzatziki
This is a great combination. The nutty almonds add a crunchy texture, while the cooling tzatziki cuts the peppery spice.
|80 g||Butter, soft and halved|
|1 Tbsp||Cajun spice|
|½ cup||Almond flakes|
|500 g||White fish, firm. (monkfish, ling, gurnard) cut into even-sized portions|
|1||Lemon, zest & juice|
|1 dash||Tabasco sauce, to taste|
|¼||Cucumber, finely peeled and cut into strips|
|½ cup||Natural yoghurt, thick and creamy|
|1 clove||Crushed garlic|
|1 Tbsp||Fresh dill, chopped|
|1 to taste||Sea salt and cracked black pepper|
- Combine the butter and spice, and blend well.
- Heat up a large frying pan and add half the butter mix.
- When melted, add the fish portions and fry for 3-4 minutes until golden.
- Flip, then add almonds and extra butter to the pan, and cook a further 2-3 minutes until the fish is cooked.
- Lastly, squeeze over the lemon juice and add the zest and Tabasco if using.
- For the tzatziki, combine the cucumber, yoghurt, garlic and dill and season to taste.
- Arrange the fish on warm plates and spoon over almonds and buttery juices.
- Serve with tzatziki on the side and a green salad.