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.
(Contains Fish, Seafood/Fruit de Mer)
Cajun Spice Blend
Red Wine Vinegar
(Contains Tree nuts)
Feta Cheese, crumbled
Green Bell Pepper
Not included in your delivery
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.