Spicy Flathead Tails & Crunchy Salsa Salad

Having a repertoire of simple and quick recipes to turn to on busy nights is an absolute must for everyone. So here I give you this recipe which can be done and dusted in 15 minutes, or even 10 if you have ninja knife skills. A great way to get fish into your diet and most importantly, you get 2 cups (servings) of veggies for the day.    

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Serves 4


500g Flathead tails
1 tablespoon paprika
2 heaped tablespoons potato starch flour/tapioca flour/plain flour
¼ red cabbage, sliced thinly
½ cup pineapples, diced
1 Lebanese cucumber, diced
1 red capsicum, diced
1 avocado, diced
½ cup mung bean sprouts
4 tablespoons fetta
1 handful of coriander
1 tablespoon extra virgin olive oil
1 lime, zest and juice


Place the flathead tails in a medium bowl. Pour in the paprika, flour and a pinch of salt and pepper and mix well so all of the tails are coated. Heat a fry pan to medium – high heat and grill the flathead for 1-2minutes each side or until cooked through.

Meanwhile, combine all of the ingredients for the salad and drizzle over the oil and the lime zest and juice. Serve.  

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