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Grilled Blackened Barramundi Sandwich

Related recipes: Main Courses, Sandwiches, High-Fibre Diet, Low-Calorie
Grilled Blackened Barramundi Sandwich: Main Image
From: National Fisheries Institute

Quick Facts

Servings: 4
Cook Time: 40 min.

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Wine Pairings

  1. Rosé
  2. Pinot Noir
Cayenne pepper and red pepper flakes bring a nice bit of heat to these sandwiches.

Ingredients

  • 4 barramundi fillets
  • 4 Tbs butter
  • 1 baguette
  • 2 Tbs sweet paprika
  • 4 tsp kosher salt
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1/2 tsp red pepper flake
  • 1 1/2 tsp ground white pepper
  • 1 1/2 tsp ground black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp cumin
  • Cole Slaw4 cups red cabbage (shredded)
  • 2 carrots (shredded)
  • 2 shallots (minced)
  • 1/2 red onion (halved and sliced thinly)
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp brown sugar
  • 1/2 cup mayonnaise
  • 1 Tbs prepared mustard
  • 1 Tbs capers
  • 1/4 cup sweet pickle (minced)
  • 1/2 lemon (juiced)

Directions

  • Light a charcoal or gas grill. Place all the spices in a bowl and mix well. Divide baguette into four lengths approximately as long as the fillets and split each in half.
  • Heat butter in a frying pan until just melted and turn off heat. Coat fish with butter by either brushing it on or by placing fillet in pan just long enough to coat. Place buttered fillets on a plate or platter. Also butter the split face of the baguette in the same manner and set aside.
  • Sprinkle the spice mixture on all sides of fish, coating liberally. Grill fish for about three or four minutes on each side, avoiding open flame. The end result will be dark, some of the herbs may even be a little burned, and the fish should be just done.
  • Remove fish from heat and allow to rest for a few minutes. Grill bread, buttered face only, until just golden.
  • Cole SlawCombine all the vegetable ingredients in a large bowl. Combine all remaining ingredients in a small bowl and add to vegetables. Adjust seasoning, and let sit in refrigerator for at least 30 minutes.
  • To assemble, place a liberal amount of coleslaw on one half of baguette, add a fillet, top with other half of baguette and hold everything together with a long tooth pick.
Recipe courtesy of the National Fisheries Institute

Nutrition Facts

Calories 962
  Calories from Fat 346 (36%)
(60%)Total Fat 39g
(59%)Saturated Fat 12g
Poly-Unsaturated Fat 2g
Mono-Unsaturated Fat 4g
(31%)Cholesterol 93mg
(141%)Sodium 3383mg
(46%)Potassium 1596mg
Total Carbohydrate 116g
(37%)Dietary Fibre 9g
Sugars 10g
Sugar Alcohols 0g
(84%)Protein 42g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.