Smart Smoky Barramundi
with Remoulade and Carrot-Apple Slaw
BBQ-seasoned barramundi is the name of the game in tonight's delicious, low-carb take on a fish dinner! A zesty horseradish remoulade adds a gentle kick, while sautéed green beans and a tangy carrot, apple and cranberry slaw round out the plate.
Smart is based on a per serving calculation of the recipe's kilocalorie and carbohydrate amounts.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
4 tbsp
Mayonnaise
(Contains Egg, Mustard)
1 tbsp
Horseradish
(Contains Sulphites)
170 g
Green Beans
113 g
Carrot, julienned
1 tbsp
BBQ Seasoning
(Contains Sulphites)
1 unit
Granny Smith Apple
¼ cup
Dried Cranberries
1 unit
Lemon
Not included in your delivery
2.5 tsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim green beans. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Core, then cut apple into 1/4-inch pieces.
Add green beans and 1 tsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until tender-crisp, 13-15 min.
Combine horseradish, half the mayo, 1/2 tsp lemon juice and 1/4 tsp lemon zest (dbl both for 4 ppl) in a small bowl. Set aside.
Pat barramundi dry with paper towels. Season flesh side with BBQ Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then barramundi, skin-side down. Cook until golden-brown and cooked through, 4-5 min per side.**
While barramundi cooks, whisk together 1 tsp lemon juice (dbl for 4 ppl) and remaining mayo in a large bowl. Season with salt and pepper. Add carrots, apples and cranberries, then toss to combine. Set aside.
Divide carrot-apple slaw, green beans and smoky barramundi between plates. Drizzle remoulade over barramundi. Squeeze lemon wedge over top, if desired.
