A dinner that’s wholesome on so many levels! With Cajun-spiced hake that’s been line-caught, an oh-so-zesty quinoa salad, and a hearty salsa, this dish is a Health Nut full house.
LINE-CAUGHT CAJUN HAKE
LINE-CAUGHT CAJUN HAKE
with quinoa & a bean, corn and piquanté pepper salsa
Hands on Time: 15 - 20 minutes
Overall Time: 25 - 35 minutes
Ingredients:
- Corn
- Cucumber
- Fish
- Fresh Mint
- Frozen Corn
- Green Leaves
- Hake Fillet
- Hake Fillets
- Kidney Beans
- Lemon
- Lemons
- NOMU Cajun Rub
- Sweet Piquanté Peppers
- Vegetable Stock
- White Quinoa
From your kitchen:
- Salt & Pepper
- Paper Towel
- Water
- Oil (cooking, olive & coconut)
QUINOA
Rinse the quinoa and place in a pot with the vegetable stock. Submerge in 200ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
GET DRESSED
To make the dressing, combine some Lemon juice to taste and 20ml of olive oil in a bowl. Mix in three-quarters of the chopped mint and season to taste.
SALSA SAUTÉ
Place a pan over a medium heat with a drizzle of oil. When hot, add in the drained kidney beans, the sliced piquanté peppers, and the Corn. Add half of the Cajun Rub to taste and sauté for 2-3 minutes until heated through and fragrant. Season to taste and remove from the pan on completion. Set aside for serving.
SPRUCE UP YOUR QUINOA
Once the quinoa is cooked, add in the diced Cucumber and some lemon zest to taste.
PAN FRY THE HAKE
Wipe down the pan if necessary and return to a medium heat with another drizzle of oil. Pat the hake dry with some paper towel. Coat in the remaining Cajun Rub and seasoning. When the pan is hot, fry the hake skin-side down for 3-4 minutes until the skin is crispy and golden. Flip and fry for another 3-4 minutes until cooked through. Remove from the pan on completion.
DINNER TIME!
Make a bed of quinoa, top with the rinsed green leaves, and smother with the bean and Corn salsa. Lay over the spicy Cajun hake and drizzle with the mint-Lemon dressing. Garnish with the remaining chopped mint and then it’s time to tuck in!
QUINOA
Rinse the quinoa and place in a pot with the vegetable stock. Submerge in 400ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
GET DRESSED
To make the dressing, combine some Lemon juice to taste and 40ml of olive oil in a bowl. Mix in three-quarters of the chopped mint and season to taste.
SALSA SAUTÉ
Place a pan over a medium heat with a drizzle of oil. When hot, add in the drained kidney beans, the sliced piquanté peppers, and the Corn. Add half of the Cajun Rub to taste and sauté for 2-3 minutes until heated through and fragrant. Season to taste and remove from the pan on completion. Set aside for serving.
SPRUCE UP YOUR QUINOA
Once the quinoa is cooked, add in the diced Cucumber and some lemon zest to taste.
PAN FRY THE HAKE
Wipe down the pan if necessary and return to a medium heat with another drizzle of oil. Pat the hake dry with some paper towel. Coat in the remaining Cajun Rub and seasoning. When the pan is hot, fry the hake skin-side down for 3-4 minutes until the skin is crispy and golden. Flip and fry for another 3-4 minutes until cooked through. Remove from the pan on completion.
DINNER TIME!
Make a bed of quinoa, top with the rinsed green leaves, and smother with the bean and Corn salsa. Lay over the spicy Cajun hake and drizzle with the mint-Lemon dressing. Garnish with the remaining chopped mint and then it’s time to tuck in!
QUINOA
Rinse the quinoa and place in a pot with the vegetable stock. Submerge in 400ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
GET DRESSED
To make the dressing, combine some Lemon juice to taste and 40ml of olive oil in a bowl. Mix in three-quarters of the chopped mint and season to taste.
SALSA SAUTÉ
Place a pan over a medium heat with a drizzle of oil. When hot, add in the drained kidney beans, the sliced piquanté peppers, and the Corn. Add half of the Cajun Rub to taste and sauté for 2-3 minutes until heated through and fragrant. Season to taste and remove from the pan on completion. Set aside for serving.
SPRUCE UP YOUR QUINOA
Once the quinoa is cooked, add in the diced Cucumber and some lemon zest to taste.
PAN FRY THE HAKE
Wipe down the pan if necessary and return to a medium heat with another drizzle of oil. Pat the hake dry with some paper towel. Coat in the remaining Cajun Rub and seasoning. When the pan is hot, fry the hake skin-side down for 3-4 minutes until the skin is crispy and golden. Flip and fry for another 3-4 minutes until cooked through. Remove from the pan on completion.
DINNER TIME!
Make a bed of quinoa, top with the rinsed green leaves, and smother with the bean and Corn salsa. Lay over the spicy Cajun hake and drizzle with the mint-Lemon dressing. Garnish with the remaining chopped mint and then it’s time to tuck in!
QUINOA
Rinse the quinoa and place in a pot with the vegetable stock. Submerge in 800ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
GET DRESSED
To make the dressing, combine some Lemon juice to taste and 60ml of olive oil in a bowl. Mix in three-quarters of the chopped mint and season to taste.
SALSA SAUTÉ
Place a pan over a medium heat with a drizzle of oil. When hot, add in the drained kidney beans, the sliced piquanté peppers, and the Corn. Add half of the Cajun Rub to taste and sauté for 2-3 minutes until heated through and fragrant. Season to taste and remove from the pan on completion. Set aside for serving.
SPRUCE UP YOUR QUINOA
Once the quinoa is cooked, add in the diced Cucumber and some lemon zest to taste.
PAN FRY THE HAKE
Wipe down the pan if necessary and return to a medium heat with another drizzle of oil. Pat the hake dry with some paper towel. Coat in the remaining Cajun Rub and seasoning. When the pan is hot, fry the hake skin-side down for 3-4 minutes until the skin is crispy and golden. Flip and fry for another 3-4 minutes until cooked through. Remove from the pan on completion.
DINNER TIME!
Make a bed of quinoa, top with the rinsed green leaves, and smother with the bean and Corn salsa. Lay over the spicy Cajun hake and drizzle with the mint-Lemon dressing. Garnish with the remaining chopped mint and then it’s time to tuck in!
Frequently Asked Questions
What is the preparation time for LINE-CAUGHT CAJUN HAKE?
The preparation time for LINE-CAUGHT CAJUN HAKE with quinoa & a bean, corn and piquanté pepper salsa is between 15 and 20 minutes.
What is the total time required to make LINE-CAUGHT CAJUN HAKE with quinoa & a bean, corn and piquanté pepper salsa?
The total time required to make LINE-CAUGHT CAJUN HAKE with quinoa & a bean, corn and piquanté pepper salsa is between 25 and 35 minutes.
How many servings does LINE-CAUGHT CAJUN HAKE provide?
4 servings
What are the main ingredients in LINE-CAUGHT CAJUN HAKE?
Corn, Cucumber, Fish, Fresh Mint, Frozen Corn, Green Leaves, Hake Fillet, Hake Fillets, Kidney Beans, Lemon, Lemons, NOMU Cajun Rub, Sweet Piquanté Peppers, Vegetable Stock, White Quinoa
What is the nutritional information of LINE-CAUGHT CAJUN HAKE?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare LINE-CAUGHT CAJUN HAKE?
PAN FRY THE HAKE: Wipe down the pan if necessary and return to a medium heat with another drizzle of oil. Pat the hake dry with some paper towel. Coat in the remaining Cajun Rub and seasoning. When the pan is hot, fry the hake skin-side down for 3-4 minutes until the skin is crispy and golden. Flip and fry for another 3-4 minutes until cooked through. Remove from the pan on completion. QUINOA: Rinse the quinoa and place in a pot with the vegetable stock. Submerge in 400ml of water and bring to a simmer. Cook for 12-15 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain the quinoa if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes. GET DRESSED: To make the dressing, combine some lemon juice to taste and 40ml of olive oil in a bowl. Mix in three-quarters of the chopped mint and season to taste. SALSA SAUTÉ: Place a pan over a medium heat with a drizzle of oil. When hot, add in the drained kidney beans, the sliced piquanté peppers, and the corn. Add half of the Cajun Rub to taste and sauté for 2-3 minutes until heated through and fragrant. Season to taste and remove from the pan on completion. Set aside for serving. SPRUCE UP YOUR QUINOA: Once the quinoa is cooked, add in the diced cucumber and some lemon zest to taste. DINNER TIME!: Make a bed of quinoa, top with the rinsed green leaves, and smother with the bean and corn salsa. Lay over the spicy Cajun hake and drizzle with the mint-lemon dressing. Garnish with the remaining chopped mint and then it’s time to tuck in!
What should be prepared from my kitchen to make LINE-CAUGHT CAJUN HAKE?
Corn, Cucumber, Fish, Fresh Mint, Frozen Corn, Green Leaves, Hake Fillet, Hake Fillets, Kidney Beans, Lemon, Lemons, NOMU Cajun Rub, Sweet Piquanté Peppers, Vegetable Stock, White Quinoa
How many calories does LINE-CAUGHT CAJUN HAKE have?
calories
How much fat content does LINE-CAUGHT CAJUN HAKE have?
grams
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