BLACKENED ORIGINAL MEKONG SWAITM
w/ AVOCADO, BACON & TOMATO VINAGRETTE
2 Original Mekong Swai portions
Cajun spice rub (spice level to taste)
2 1/2 tablespoons of olive oil
1 cup grape tomatoes, halved
1 small shallot minced
1-2 tbsp red wine vinegar
Mixed salad leaves
4 slices of crisp bacon
1 ripe avocado, sliced
2 Toasted buns
Salt and pepper
Saute minced shallot in 1 tbs of olive oil until translucent. Add tomatoes, cook 3-4 minutes until softened. Add red wine vinegar and set aside.
Pat fish dry with paper towel, rub with Cajun spice. Using a non-stick fry pan and remaining oil, cook fish over medium high heat, turning once, until cooked through.
Arrange salad leaves, sliced avocado, blackened swai, bacon and tomato vinagrette on toasted bun. Season with fresh lemon juice, salt and pepper.