At one of my local lunch spots I often order the Cajun Swordfish, which is what inspired me to make this recipe. You can used any type of white fish to recreate this amazing dish.
This fish was super fresh which makes a huge difference and sometimes it can be hard to buy so fresh! I was brought up sailing in the Bay Of Islands, so I have been very spoiled with seafood and don’t enjoy it unless it is freshly out of the ocean. I can always tell the difference.
To make the Fennel and Orange Salad to go with the fish all you need is 1/2 bulb of fennel, 1 orange, 1 large handful of fresh coriander, 1/2 clove crushed garlic, 1/2 juice of orange, 2 tablespoons of olive oil and salt & pepper to taste.
Slice the fennel really thinly, either using a sharp knife or a mandoline. Peel the orange, cut into quarters and remove the pith from the centre, then cut into slices. Roughly chop the coriander and place all the ingredients in a large bowl and toss until combined. To make the dressing in a small dish place the juice of the orange, olive oil, crushed garlic and salt and pepper. Mix until combined and toss through the salad.
You can make the salad while the fish is grilling. If you want to make this for more than 2 people you can easily double or triple the recipe. I hope that you love this recipe as much as I do!
- 2 pieces of white fish, skin on
- ½ tablespoon olive oil
- 1 tablespoon cajun spice mix
- Salt to taste
- Turn the oven on to 180 degrees and set it on grill. Line a baking tray with baking paper.
- Heat a pan over a medium heat and add the olive oil.
- Place the fish in the pan skin side down to crisp the skin.
- Remove the fish carefully from the pan after 1-2 minutes or once the skin is crispy and place on the baking tray.
- Place the fish skin side down and cover the flesh that is facing up with the cajun spice mix and a pinch of salt.
- Place in the oven and grill 8 - 12 minutes depending on the thickness of your fish.
- Serve next to a handful of fennel and orange salad.