Blackened fish with pineapple salsa

INGREDIENTS

Serves 4
4 firm white fish fillets 6oz each (Monkfish, Tilapia, Bream…)
4 tsp Cajun seasoning
Pineapple Salsa:
4 oz. diced pineapple 
½ tin of black beans, drained and rinsed
¼ red onion, very finely diced
1 avocado, diced
2 tbsp chopped coriander
2 tbsp lime juice
1 tablespoon sunflower oil
1 tsp honey
Salt 
Chilli flakes (optional)

METHOD

Heat the oven/grill to 220 °C (200°C, 7 Gas Mark) 
Rub fish all over with Cajun seasoning. 
Heat a large frying pan. Add 1 tbsp of oil.
Blacken the fish for 2 minutes on either side.
Oil a large oven dish. 
Place the fillet with a little space between them.
Roast/grill for a further 2/3 minutes depending on thickness. 
Pineapple Salsa: 

In large bowl, combine pineapple, beans, red onion, avocado, coriander, lime juice, oil, honey, salt and chilli flakes if using. Mix well to coat and refrigerate.