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Cajun Fish Salad Recipe

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This recipe for Cajun Fish Salad, by , is from The Mifsud Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vicki Hansford
Added: Friday, January 9, 2009


1kg thick snapper fillets
3 Tablespoons ‘ Paul Prudhomme ‘ Seafood Magic spices or similar Cajun spice mix
200g baby leeks
200g baby carrots
200g baby new potatoes
100g baby yellow squash
100g snow peas
100g baby mushrooms
100g cherry tomatoes
Fresh lettuce leaves to garnish
Olive Oil for sautéing fish pieces

Lime and Basil Vinaigrette

2 Tablespoons of lime juice
6 Tablespoons of olive oil
3 Tablespoons of finely chopped basil
Salt and Pepper

Cut the snapper pieces into large chunks & dust lightly with the cajun style seasoning. Heat a heavy frypan, add a light film of olive oil & gently sauté the fish chunks until just cooked. Put aside until needed.

Cook the leeks, carrots, potatoes, squash and snow peas by steaming or blanching appropriately until just tender. Wash the tomatoes & mushrooms and mix all the vegetables together whilst tossing in the vinaigrette.

Personal Notes:
Personal Notes:
Serve with a crusty bread and ice cold Sauvignon Blanc




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