Cajun Fish Rainbow Bowl

Serves 2
Time 30 minutes


2 medium-sized fillets of barramundi – skin off

1 tbsp paprika

1 tsp ground cumin

1 tsp onion powder

1 tsp garlic powder

1 tsp dried thyme

1 tsp dried oregano

1 tsp black pepper ground

1 tsp salt 

1 can black beans, rinsed and drained

2 cups of brown rice, cooked

2 corns on the cob, husks and silks removed

1 avocado, chopped into chunks

2 tomatoes, diced

½ red onion, finely diced

1 lime, wedges to serve and juice of half the lime will also be used separately

1 tbsp extra virgin olive oil 

Fresh mint to serve


Firstly, start cooking the corn on the cob – spray the corn with olive oil and season with salt and pepper then place in a warmed skillet – can be done in the same pan as the fish if there is space – rotating gently as the corn browns – this will take approximately 10 minutes.

Meanwhile, mix all the spices and place them in a shallow dish. Coat both sides of the barramundi in the spice – ensure any excess spices are brushed off.

In a skillet – place olive oil and over medium heat add the fish and cook until the spices turn a dark blackish colour – not burnt, just darker in colour. Flip over and cook the other side – normally around 2 minutes both sides is adequate, cooking time depends on the thickness of the fish used.

In a bowl combine the tomato, onion and cover with the juice of half a lime, toss.

In another bowl combine the brown rice with the beans and divide between 2 bowls.

Place nests of the avocado, tomato and onion salsa on top of the rice

When the corn is cooked take it off the heat and slice off chunks of the corn – place these on top of the rice as well.

 Finally, take the fish and place it on top of the vegetables – place some fresh mint leaves on top and tuck some lime wedges into the bowl to serve.