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Smart Blackened Cajun Barramundi

Smart Blackened Cajun Barramundi

with Louisiana Sunburst Salad

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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.

Tags:SpicyQuick
Allergens:Fish/PoissonSeafood/Fruit de MerSulphites/SulfiteTree Nut/NoixMilk/Lait

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)

1 tbsp

Cajun Spice Blend

113 g

Baby Spinach

¼ cup

Dried Cranberries

1 tbsp

Red Wine Vinegar

(ContainsSulphites/Sulfite)

1 tbsp

Honey

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

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
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories460 kcal
Fat24 g
Saturated Fat4 g
Carbohydrate30 g
Sugar14 g
Dietary Fiber6 g
Protein36 g
Cholesterol75 mg
Sodium710 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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Paper Towel
Baking Sheet
Aluminum Foil
Large Bowl
Measuring Spoons
Instructionsarrow up iconarrow up icon
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1

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.

2

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.**

3

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.

4

Add spinach and peppers to the bowl with dressing. Season with salt and pepper, to taste, then toss to combine.

5

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.