Blackened fish with banana salsa

The coating can be modified to suit your palate. You could add a pinch of brown sugar, ground cumin or oregano. The more flour used, the lower the (chilli) heat.

Coating

2 Tbsp	All-purpose flour
1 tsp	Chilli powder
1 tsp	Ground paprika
¼ tsp	Cayenne pepper
¼ tsp	Fine black pepper
¼ tsp	Salt

Fish

200 g

White fish fillets, skinned and boned (Main)

Banana Salsa

1 small	Banana, peeled and diced
4 Tbsp	Plain yoghurt
1 tsp	Brown sugar
1 Tbsp	Chopped mint

Directions

1. Combine the ingredients for the coating. Divide the fish into 4 servings. Dust with the coating.
2. Combine the ingredients for the salsa.
3. Heat a non-stick frying pan until hot. Cook the fish for about 1-2 minutes each side depending on the thickness. If preferred, you can add a teaspoon of oil to the pan but the fish won't be as black.
4. Serve with the salsa, a green salad and boiled rice.

More light meal ideas from Jan

Indian eggs

Nicoise salmon salad