This easy barramundi sandwich with quick pickled cucumbers is sure to please with a hard-to-resist horseradish mayo. The light side salad provides a refreshing contrast to the crusty bread and mild taste of this Australian fish.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Barramundi(ContainsFish/Poisson, Seafood/Fruit de Mer)
Artisan Bun(ContainsSoy/Soja, Wheat/Blé)
Montreal Steak Spice
White Wine Vinegar(ContainsSulphites/Sulfite)
Before starting, preheat your broiler to high. Wash and dry all produce.
Finely slice cucumbers. Add vinegar, 1/2 tbsp sugar and 1/8 tsp salt (dbl both for 4 ppl) to a medium microwaveable bowl. Microwave, in 15 second increments, stirring occasionally, until sugar dissolves. Add cucumbers to the bowl and stir to combine. Add 2 tsp of the pickling liquid (dbl for 4 ppl) to a large bowl, then set aside the bowl of cucumbers in the fridge until needed.
Stir together mayo and horseradish in a small bowl. (NOTE: This is your horseradish aioli.) Add 1 1/2 tbsp oil (dbl for 4 ppl) to the bowl with pickling liquid, then whisk to combine. (NOTE: This is your vinaigrette.)
Heat a large non-stick pan over medium-high heat. While the pan heats, pat barramundi dry with paper towels. Sprinkle half the Montreal Steak Spice (use all for 4 ppl) over the tops only, avoiding the skin side. Sprinkle flour over entire fillets. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min.**
While barramundi cooks, halve buns. Arrange on a baking sheet, cut-side up. Toast in the top of the oven, until golden-brown, 2-3 min. (TIP: Keep an eye on buns so they don't burn!)
While buns toast, drain pickling liquid from the bowl with cucumbers. Add half the pickled cucumbers and spring mix to the bowl with vinaigrette. Toss to combine.
Spread horseradish aioli on the top and bottom buns. Place barramundi on the bottom bun, then top with remaining pickled cucumbers, some dressed greens and top bun. Serve sammies with remaining salad alongside.