2 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons ground corriander
2 teaspoons mustard powder
2 teaspoons fennel seeds
¼ teaspoon cayenne pepper
4 x 200g white fish fillets
2 teaspoons olive oil
1 small red onion, sliced thinly
1 large tomato, chopped finely
420g can kidney beans, rinsed, drained
Combine paprika, cumin, corriander, mustard, fennel and cayenne in
small bowl. Rub mixture onto fish.
Cook fish on heated oiled barbecue until just cooked through.
Meanwhile, heat oil in small frying pan, add onion and tomato;
cook, stirring, until onion is soft. Add beans; stir until hot.
Serve bean mixture topped with fish.