Yoghurt dressing tempers the heat of this spicy Cajun spiced fish and salad.


  • 1 tablespoon cajun seasoning
  • 400g firm white fish fillets (see note)
  • 1 tablespoon olive oil
  • 150g sugar snap peas, trimmed
  • 100g packet baby Asian salad leaves
  • 2 Lebanese cucumbers, peeled, halved, sliced
  • 1/3 cup fresh coriander leaves
  • 200g plain yoghurt
  • 2 tablespoons lime juice


  1. Place seasoning on a plate. Pat fish dry with paper towel. Coat both sides of fish in seasoning, shaking off excess.
  2. Heat oil in a large frying pan over medium heat. Cook fish for 4 to 5 minutes each side or until just cooked through. Cool slightly. Using a fork, break into chunks and set aside.
  3. Bring a small saucepan of water to the boil over high heat. Add peas. Boil for 1 to 2 minutes or until just tender. Drain. Rinse under cold water. Transfer to a large bowl.
  4. Make yoghurt dressing: Place yoghurt and lime juice in a jug. Season with salt and pepper. Whisk to combine.
  5. Combine salad leaves, cucumber, and coriander, with sugar snap peas already in large bowl. Add fish. Dollop with dressing. Serve.