Cajun Orange Roughy
|Chili powder||1 Teaspoon|
|Garlic salt||1 Tablespoon|
|Dried oregano||2 Tablespoon|
|Dried thyme||2 Tablespoon|
|Sweet paprika||2 Teaspoon|
|Orange roughy fillets||1 Kilogram (4 Fillets)|
|Butter||30 Gram, melted|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
|For fresh salsa|
|Tomatoes||760 Gram, seeded, chopped finely (4 Medium Ones)|
|Red onion||100 Gram, finely chopped (1 Small One)|
|Finely chopped fresh oregano||1 Tablespoon|
Combine chilli powder, salt, oregano, thyme and paprika in small bowl.
Brush fish all over with butter-coat with spice mixture.
Cook fish, in batches, in heated oiled grill pan (or grill or barbecue) until browned both sides and cooked through.
Place garlic in small bowl with the oil; brush oil mixture over both sides of each tortilla.
Place tortillas on oven tray; bake, uncovered, in hot oven 5 minutes or until crisp.
Cut each tortilla into 8 pieces.
Serve fish with tortilla triangles and fresh salsa.
Fresh salsa Combine ingredients in small bowl.