For Cajun Rub:
2 pcs Sarangani Bay Prime Cream Dory Fillet (500gm)
2 tbsp Olive oil
1 tsp Dried Thyme
1 tsp Dried Oregano
½ tsp Ground Cumin
1 tsp Ground Coriander
1 tbsp Paprika
½ tsp Pepper
1 tsp Salt
For Tropical Fruit Salsa
1 pc Ripe Mango, flesh diced
1 cup ½ Small Red Papaya, diced
1 cup ½ Small Ripe Pineapple, diced
1 pc Long Red Chili, seeded, finely chopped
1 tbsp Fish sauce
1 tbsp Lime Juice
2 tbsp Wansuy, chopped
Mix herbs, spices, salt and pepper.
Brush the Dory with 1 tsp olive oil and coat lightly in spice mixture.
Heat the remaining oil in an ovenproof fry pan over medium heat.
Cook the fish for 2 minutes, then turn and cook for 1 minute.
Transfer pan to oven for 3-5 minutes until cooked.
Served with Tropical Fruit Salsa.
Procedure for Tropical Fruit Salsa
Combine all ingredients and chill until needed