I love visiting Louisiana in the USA. There is such a distinct culture and cuisine there, so much vibrancy, spice, and vitality. This recipe is a way to bring some of that delicious bayou flavour to your table (you can switch the snapper for your favourite fish or shellfish – just adjust cooking time accordingly). We like to serve it with pineapple salsa, salad, and steamed potatoes or jasmine rice.
- 6 barramundi fillets
- 1/4 teaspoon ground dried chilli (omit if you don’t like it spicy)
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 2 tablespoons butter or vegan butter alternative
- 1 tablespoon olive oil
- 2 cloves of garlic, minced
- Lemon to serve
- On a large plate, mix together all the spices (or if you’re lazy like me, you can just use 4-5 teaspoons of a pre-packaged Cajun seasoning).
- In a small saucepan, melt your butter (or butter alternative), then brush both sides of each fish fillet with the butter (save the rest for later on).
- Dip each fillet in the spice mix (coating each side).
- Heat your oil in a fry pan til hot or you can heat up the BBQ (which I like best). Spoon over a bit more of the butter and pop the fish fillet onto the pan or BBQ hotplate butter side down.
- Cook the fish till it is REALLY brown, then spoon over some more butter and flip it again.
- Cook for about another 3 minutes then add the chopped garlic to the pan and let it cook in the buttery goodness next to the fish.
- One minute more and you should have a nicely browned fillet that flakes if you test it with a fork.
- Serve with pan juices, a wedge of lemon and enjoy!
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