Cajun swordfish salad

Cajun swordfish salad: Start the year with a balanced meal. Image: Chantal Lascaris

Cajun swordfish salad: Give your diet a healthy punch

Get your health goals aligned this year with some wholesome recipes. This delicious cajun swordfish salad from Chantal Lascaris is a must-try.

Cajun swordfish salad

Cajun swordfish salad: Start the year with a balanced meal. Image: Chantal Lascaris

If you feel you have indulged a little too much during the festive season, we have just the recipe for you. This cajun swordfish salad is not only incredibly delicious but also loaded with wholesome ingredients. If you are looking for a way to get your diet on the right track again, this recipe is a good one to start with.

This mouth-watering cajun swordfish salad is the brainchild of cookbook author and celebrated salad queen, Chantal Lascaris. Preparing this salad, including cooking the swordfish, will only take you about 20 minutes. However, bear in mind that you need to allow the swordfish to marinate for about 30 minutes in the cajun mixture. This will ensure that all the delicious flavours infuse properly with the fish.

Before mixing the cooked fish with the salad ingredients, allow the swordfish to cool slightly. Finish off with the salad dressing and get ready to tuck into a meal you will not easily forget.

Cajun swordfish salad recipe

5 from 1 vote
Recipe by Dirnise Britz Course: MainCuisine: GlobalDifficulty: Easy
Prep time


Cooking time


Marinating Time


Total time




  • Salad
  • 600 g swordfish steak, filleted

  • 1 tablespoon olive oil

  • 1 large cucumber, sliced on the diagonal

  • 2 stalks celery, chopped

  • 1 cup roughly chopped baby spinach

  • ½ cup roughly chopped fresh mint

  • Cajun rub
  • 2 teaspoons salt

  • 2 teaspoons garlic powder

  • 2 teaspoons paprika

  • 1 teaspoon ground black pepper

  • ½ teaspoon cayenne pepper

  • 1 teaspoon dried origanum

  • 1 teaspoon dried thyme

  • Dressing
  • ¼ cup rice wine vinegar

  • ½ cup coconut milk

  • salt and pepper to taste


  • Mix the ingredients for the Cajun rub.
  • Cut the swordfish into bite-size pieces and place it into a sealable bag with olive oil and Cajun rub.
  • Gently massage the bag to ensure the fish is well coated. Place in the fridge for about 30 minutes to allow the flavours to develop.
  • Toss the cucumber, celery, baby spinach and mint in a serving bowl.
  • Heat a non-stick frying pan and sauté the swordfish for about 5 minutes until just cooked. Be careful not to overcook the fish, as it can become dry. Add a touch more olive oil if necessary.
  • Allow cooling slightly before adding the fish to the salad.
  • Whisk the dressing ingredients and drizzle over the salad.


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