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Crispy Barramundi Sammie
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Crispy Barramundi Sammie

Crispy Barramundi Sammie

with Horseradish Aioli and Pickled Cucumbers

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.

Tags:
Quick
Allergens:
Fish
Seafood/Fruit de Mer
Soy
Wheat
Milk
Egg
Mustard
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

(Contains Fish, Seafood/Fruit de Mer)

2 unit

Artisan Bun

(Contains Soy, Wheat, Milk)

½ tbsp

Montreal Steak Spice

113 g

Spring Mix

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

1 tbsp

Horseradish

(Contains Sulphites)

3 tbsp

White Wine Vinegar

(Contains Sulphites)

132 g

Mini Cucumber

1 tbsp

All-Purpose Flour

(Contains Wheat)

Not included in your delivery

½ tbsp

Sugar*

¼ tsp

Salt*

2 tbsp

Oil*

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Nutrition Values

Calories630 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate51 g
Sugar4 g
Dietary Fiber4 g
Protein36 g
Cholesterol70 mg
Sodium1270 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Bowl
Medium Bowl
Measuring Spoons
Whisk
Small Bowl
Large Non-Stick Pan
Paper Towel
Baking Sheet

Instructions

Pickle cucumbers
1

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.

Make aioli and vinaigrette
2

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.)

Cook barramundi
3

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.**

Toast buns
4

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!)

Make salad
5

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.

Finish and serve
6

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.

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