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Valli Little's Cajun ocean trout with pineapple salad

INGREDIENTS

1 tsp each ground cumin, coriander, sweet smoked paprika (pimenton) and fennel seeds

2 tbs olive oil

4 x 150g ocean trout fillets, skin removed, pin-boned

1/2 pineapple, peeled, cored, thinly sliced

2 Lebanese cucumbers, cut into thin wedges

1 long red chilli, seeds removed, thinly sliced

Juice of 1 lime

1/2 cup coriander leaves

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METHOD

1.

Combine the spices, 1 tbs oil and 1 tsp salt in a large bowl. Add the fish, turning to coat, then set aside for 15 minutes to marinate.

2.

Heat the remaining 1 tbs oil in a frypan over medium heat and cook the fish for 2-3 minutes each side until almost cooked through. Remove from the pan, loosely cover with foil, then set aside to rest for 5 minutes.

3.

Meanwhile, place the pineapple, cucumber, chilli and lime juice in a bowl, season, then toss to combine. Place on a serving platter and flake the trout over the top. Sprinkle with coriander to serve.

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