Prepare the salad: In a large bowl stir together the rice, mango, red pepper, red onion, serrano pepper, mirin, olive oil, cilantro, salt, and pepper. Place in the refrigerator until ready to serve. (up to 24 hours)
Heat a cast iron pan over high heat and add the peanut oil. Sprinkle the fish with the Cajun seasoning on all sides. Carefully place the fish into the oil and cook for 3-5 minutes, or until well blackened, then turn the fish over and cook for another 3-5 minutes until it is cooked through.
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