Spicy Cajun fish with pepper salad

Name: Spicy Cajun fish with pepper salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 Pangasius fillets (200 g each; fresh or frozen); 750 g Peppers (e.g. red, green, yellow); 300 g Tomatoes; 2 red onions; 3 Stem(s) flat leaf parsley; 2 TABLESPOONS Lemon juice; 1-2 TEASPOONS liquid honey; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 7-10 Tbsp Tabasco; 6 TABLESPOONS Sweet peppers; 2 TABLESPOONS coarse black pepper; 1-2 TEASPOONS Cayenne pepper; 1 TABLESPOON Garlic powder; 1 TABLESPOON Onion powder; 2 TEASPOONS dried oregano; 2 TEASPOONS dried thyme; 2 TABLESPOONS Oil

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 Pangasius fillets (200 g each; fresh or frozen)
750 g Peppers (e.g. red, green, yellow)
300 g Tomatoes
2 red onions
3 Stem(s) flat leaf parsley
2 TABLESPOONS Lemon juice
1-2 TEASPOONS liquid honey
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
7-10 Tbsp Tabasco
6 TABLESPOONS Sweet peppers
2 TABLESPOONS coarse black pepper
1-2 TEASPOONS Cayenne pepper
1 TABLESPOON Garlic powder
1 TABLESPOON Onion powder
2 TEASPOONS dried oregano
2 TEASPOONS dried thyme
2 TABLESPOONS Oil

Directions

1
Possibly defrost the fish. Cut the peppers into quarters, clean and wash them and place them on a baking tray with the skin side up. Roast under the preheated grill for about 15 minutes until the skin turns black.
2
Leave to cool in a bowl covered with damp kitchen paper for about 10 minutes. Wash, clean and slice the tomatoes. Peel onions and cut into fine strips. Wash the parsley and chop the leaves coarsely, except for some for garnishing.
3
Peel the peppers and cut them into large pieces. Place the prepared ingredients in a bowl. Mix with lemon juice, honey and olive oil. Season to taste with salt, pepper and some Tabasco. Let it stand for about 20 minutes.
4
Mix the paprika, coarse pepper, cayenne pepper, garlic and onion powder, oregano and thyme well. Wash the fish and dab dry. First salt lightly, then turn in the spice mixture. The rest of the spice mixture can be stored in a well-sealed jar for up to 2 months.
5
Heat the oil in a large heavy frying pan. Fry the fillets on each side for 2-3 minutes over a high heat. Garnish the pepper salad with parsley and serve with the fish.