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Montreal Steak-Spiced Barramundi

Montreal Steak-Spiced Barramundi

with Horseradish-Mustard Mayo

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This simple dish is brought alive with a horseradish-mustard mayo that's great for dipping the barramundi and potato rounds in!

Tags:SpicyQuick
Allergens:Fish/PoissonSeafood/Fruit de MerEgg/OeufMustard/MoutardeSulphites/Sulfite

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

Preparation Time25 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

2 tsp

Montreal Steak Spice

56 g

Spring Mix

2 tbsp

Mayonnaise

(ContainsEgg/Oeuf, Mustard/Moutarde)

1 tbsp

Horseradish

(ContainsSulphites/Sulfite)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

460 g

Russet Potato

80 g

Roma Tomato

1 tbsp

Whole Grain Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

¼ tsp

Salt*

3.5 tbsp

Oil*

0.13 tsp

Pepper*

¾ tsp

Sugar*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories690 kcal
Fat41 g
Saturated Fat6 g
Carbohydrate50 g
Sugar4 g
Dietary Fiber5 g
Protein34 g
Cholesterol84 mg
Sodium770 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Measuring Spoons
Small Bowl
Large Non-Stick Pan
Paper Towel
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Heat Guide for Steps 2 and 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 1 1/2 tsp for extra-spicy! Cut tomato into 1/2-inch pieces. Cut potatoes into 1/4-inch rounds.

2

Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and 1 1/2 tsp Montreal Steak Spice, then toss to coat. (NOTE: Reference heat guide.) Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 16-18 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

3

Meanwhile, add horseradish, mayo, mustard and 1/2 tsp sugar (dbl for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine.

4

Heat a large non-stick pan over medium-high heat. Meanwhile, pat barramundi dry with paper towels. Season with salt and 1/2 tsp Montreal Steak Spice. (NOTE: Reference heat guide.) When hot, add 1 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until skin is crispy, 4-5 min. Flip and reduce heat to medium. Cook until barramundi is opaque and cooked through, 2-3 min.**

5

Meanwhile, add vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add spring mix and tomatoes, then toss to combine.

6

Divide salad, barramundi and potatoes between plates. Serve horseradish-mustard mayo alongside for dipping.