This recipe spices up delicious flaky barramundi for one awesome fish sandwich.
4 Australis Barramundi fillets
4 Tbsp. butter
Coleslaw or tartar sauce
2 Tbsp. sweet paprika
4 tsp. kosher salt
2 tsp. each of garlic powder and onion powder
1/8 tsp. cayenne pepper
1/2 tsp. each of red pepper flakes and cumin
1/2 tsp. each of white and black pepper
1 tsp. each of dried oregano and thyme
Heat grill. Place spices in a bowl and mix well. Divide baguette into four sections the length of a fillet and then split each in half. Melt butter in a frying pan and turn off heat. Place fillet in pan just long enough to coat with butter. Remove fillets and set aside. Do the same with the inside face of the baguettes. Liberally sprinkle the spice mixture on all sides of fish to coat. Grill fish 3-4 minutes on each side until fish flakes easily. Grill bread until just golden. Lace coleslaw or tarter sauce on baguette. Top with fillet and other half of baguette and enjoy!
Barramundi is a gourmet, sustainably harvested fish native to Australia and now being farmed in The United States. Its sweet, buttery, delicate and moist flavor has been compared to red snapper, Dover sole, sea bass and other premium white fish. It is available in restaurants throughout the country including Legal Sea Foods, McCormick & Schmick, Red Lobster and Oceanaire. Also available in select Whole Foods, Safeway, Vons, Giant, Costco, Schnuck's, Dierberg's and other fine markets. For more information, visit thebetterfish.com.
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