What are the main ingredients in LINE-CAUGHT CAJUN HAKE?

Salt & Pepper, Paper Towel, Water, Oil (cooking, olive & coconut)

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?

Salt & Pepper, Paper Towel, Water, Oil (cooking, olive & coconut)

LINE-CAUGHT CAJUN HAKE

Name: LINE-CAUGHT CAJUN HAKE
Prep time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Salt & Pepper; Paper Towel; Water; Oil (cooking, olive & coconut)

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

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)

Serves 1

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!

White Quinoa - 75ml
Vegetable Stock - 5ml
Fresh Mint - 4g
Lemon - 1
Kidney Beans - 60g
Sweet Piquanté Peppers - 25g
Cucumber - 50g
Green Leaves - 20g
Frozen Corn - 50g
Hake Fillet - 1
NOMU Cajun Rub - 10ml

Download the Recipe

Serves 2

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!

White Quinoa - 150ml
Vegetable Stock - 10ml
Fresh Mint - 8g
Lemon - 1
Kidney Beans - 120g
Sweet Piquanté Peppers - 50g
Cucumber - 100g
Green Leaves - 40g
Corn - 100g
Hake Fillets - 2
NOMU Cajun Rub - 20ml

Download the Recipe

Serves 3

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!

White Quinoa - 150ml
Vegetable Stock - 10ml
Fresh Mint - 8g
Lemon - 1
Kidney Beans - 120g
Sweet Piquanté Peppers - 50g
Cucumber - 100g
Green Leaves - 40g
Corn - 100g
Hake Fillets - 2
NOMU Cajun Rub - 20ml

Download the Recipe

Serves 4

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!