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Export 9 ingredients for grocery delivery
Step 1
Heat 1 tbs oil in a frypan over medium-high heat. Season fish skin with pepper and cook, skin-side down, for 3-4 minutes until skin is crisp. Turn and cook for a further 2 minutes or until just cooked. Transfer to a plate and rest, loosely covered with foil, for 5 minutes.
Step 2
For Cajun salt, crush coriander seeds using a mortar and pestle, then combine with remaining ingredients and set aside.
Step 3
Return frypan to medium heat. Add the tomato, 1 tsp Cajun salt and remaining 1 tbs oil, and cook for 2-3 minutes until starting to collapse. Add the vinegar and cook for a further 1 minute, then remove from heat.
Step 4
Scatter fish with extra Cajun salt and serve with tomato and mustard greens.
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