Barramundi in Cajun Spice

Barramundi in Cajun Spice

Ingredients

  • 6 skinless barramundi fillets - about 200g each
  • Herbs - 1 teaspoon each - paprika, garlic powder, onion powder, dried thyme, black pepper, cayenne pepper, dried basil, dried oregano.
  • 60g unsalted butter melted
  • 1/4 cup lemon juice

Method

  1. Mix dry spices together, if any of the spices are rough, grind down a little with a mortar and pestle – not too much.  a slightly rough mix will give added texture.
  2. Mix well and set aside
  3. Heat a heavy nonstick skillet over medium high heat 10 minutes, until very hot. Pan is correct temperature if a drop of water evaporates almost immediately when dropped on surface.
  4. Sprinkle seasoning over both sides of fish to coat well.
  5. Cook fish in hot pan 2-3 minutes, until bottom is dark brown.
  6. Without spilling butter into pan, carefully drizzle 1/2 tsp. butter over each fillet and gently turn fish over.
  7. Carefully drizzle blackened side of fish with remaining butter.
  8. Cook 2-3 minutes, until underside is dark brown and fish is opaque throughout.
  9. Serve immediately drizzled with lemon juice.