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.    

flathead crunchy salad000001.JPG

Serves 4

Ingredients

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

Directions

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.  

flathead crunchy salad000009.JPG