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.
|2 Tbsp||All-purpose flour|
|1 tsp||Chilli powder|
|1 tsp||Ground paprika|
|¼ tsp||Cayenne pepper|
|¼ tsp||Fine black pepper|
|200 g||White fish fillets, skinned and boned (Main)|
|1 small||Banana, peeled and diced|
|4 Tbsp||Plain yoghurt|
|1 tsp||Brown sugar|
|1 Tbsp||Chopped mint|
- Combine the ingredients for the coating. Divide the fish into 4 servings. Dust with the coating.
- Combine the ingredients for the salsa.
- 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.
- Serve with the salsa, a green salad and boiled rice.
More light meal ideas from Jan