Cajun Barramundi And Corn Salad

Cajun Barramundi And Corn Salad

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.

Recipe Information

Serves

4 people

Preparation

10 minutes

Cooking

10 minutes

Difficulty

Easy

Ingredients

  • 1 1/2 tbsp chopped fresh thyme leaves
  • 3 tsp smoked paprika
  • 3 tsp ground cumin
  • 1 lemon, rind finely grated and juiced
  • 500g barramundi, skin on
  • 2 corncobs
  • 2 bunches asparagus, trimmed
  • 1 long fresh red chilli, deseeded and finely chopped
  • 2 tsp extra virgin olive oil
  • 1 butter lettuce, leaves torn
  • 1 fresh mango, peeled and cut into cubes
  • 1/2 cup fresh mint leaves

Steps

  1. 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.
  2. 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.
  3. 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.