Cajun Barramundi And Corn Salad

Name: Cajun Barramundi And Corn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 people people
Cuisine: American
Ingredients: 4 x 180g barramundi fillets, skin off; 2 teaspoons chopped fresh thyme; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon finely grated lemon rind; 2 tablespoons olive oil; 2 corn cobs, husks removed; 1 punnet cherry tomatoes, halved; 1 small red onion, finely sliced; 1 avocado, diced; 1 tablespoon lime juice; Salt, to taste; Freshly ground black pepper, to taste

Savour Cajun-spiced barramundi with a refreshing corn salad. A flavour-packed dish that's perfect for any occasion. Order premium barramundi from Pearl Seafoods!

Cajun Barramundi And Corn Salad displayed on plate.

Serves

4 people people

Prep

10 minutes mins

Cook

10 minutes mins

Difficulty

Easy

About This Recipe

Enjoy the vibrant flavours of Cajun barramundi paired with a refreshing corn salad in this easy-to-make recipe. The perfectly seasoned barramundi, sourced from Pearl Seafoods, offers a deliciously spicy kick, while the corn salad adds a sweet crunch, making it a perfect meal for seafood lovers. Ideal for a healthy lunch or dinner, this dish brings quality ingredients to your table. Order your fresh barramundi online from Pearl Seafoods for convenient delivery across Sydney and elevate your dining experience.

Ingredients

4 x 180g barramundi fillets, skin off
2 teaspoons chopped fresh thyme
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon finely grated lemon rind
2 tablespoons olive oil
2 corn cobs, husks removed
1 punnet cherry tomatoes, halved
1 small red onion, finely sliced
1 avocado, diced
1 tablespoon lime juice
Salt, to taste
Freshly ground black pepper, to taste

Method

In a large bowl, combine the chopped thyme, smoked paprika, ground cumin, and lemon rind. Dip each barramundi fillet into the spice mixture, pressing firmly to coat all sides.
Preheat a barbecue grill or large chargrill pan over high heat. Lightly spray the corncobs, asparagus, and barramundi fillets with olive oil. Cook the corn, turning occasionally, for 8-10 minutes until lightly charred and tender. Grill the barramundi for 2-3 minutes on each side or until slightly charred and cooked to your liking. Cook the asparagus for about 2 minutes on each side until tender. Set the corn aside to cool slightly, then use a sharp knife to cut the kernels off
the cob. Slice the asparagus in half lengthways.
In a small bowl, whisk together the chopped chilli, olive oil, and 1 tablespoon of lemon juice to create the dressing. On a serving platter, arrange the torn butter lettuce, cubed mango, fresh mint, sliced asparagus, and corn. Top with the grilled barramundi and drizzle
the dressing over the top before serving.

Featured Product

Fresh Barramundi Fillet

$38.00

Nutrition (per serving)

Calories 365 kcal
Total Fat 18.0 g
Total Carbohydrate 15.0 g
Protein 37.0 g

% Daily Value*

Calories 365 kcal (18% DV)
Total Fat 18.0 g (23.08% DV)
Total Carbohydrate 15.0 g (5.45% DV)
Protein 37.0 g (74.0% DV)

*Based on a 2,000 kcal daily diet.

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