Smart Blackened Cajun Barramundi
with Louisiana Sunburst Salad
Head down south with this dish! Flaky barramundi gets smothered in our smoky Cajun Spice and broiled until deliciously charred. A spicy sweet salad alongside packed with cranberries, almonds and greens will drive your taste buds all the way to Louisiana!
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
1 tbsp
Cajun Spice Blend
113 g
Baby Spinach
¼ cup
Dried Cranberries
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
1 tbsp
Honey
28 g
Almonds, sliced
(Contains Tree nuts)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
200 g
Green Bell Pepper
½ tbsp
Hot Sauce
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high.Wash and dry all produce.Heat Guide for Step 3 (dbl for 4 ppl): 1 tsp mild, 1 1/2 tsp medium, 2 tsp spicy and 1 tbsp extra-spicy! Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate. While almonds toast, pat barramundi dry with paper towels. Season flesh-side with Cajun Spice Blend, salt and pepper.
Arrange barramundi on a foil-lined baking sheet, skin-side down. Broil in the middle of the oven until 'blackened' or dark golden-brown and cooked through, 7-9 min.**
Meanwhile, add 2 tbsp warm water (dbl for 4 ppl) to a large bowl. Add dried cranberries, honey, vinegar, 1 tbsp oil (dbl for 4 ppl) and 1/2 tbsp hot sauce. (NOTE: Reference heat guide.) Stir to combine. Core, then cut pepper into 1/4-inch pieces.
Add spinach and peppers to the bowl with dressing. Season with salt and pepper, to taste, then toss to combine.
Remove and discard barramundi skin. Using 2 forks, gently flake barramundi into bite-sized pieces. Divide salad between plates. Sprinkle feta and almonds over top. Top with flaked barramundi.
