If you have not had Barramundi, you are missing out. It is definitely one of my favorite fishes. I’m not entirely sure how I stumbled on it to begin with, but I’m glad I did. It’s a white fish that’s native to Australia and is touted as the sustainable seabass.
This is the company I purchase from, they carry it at my Whole Foods: Australis Barramundi. They describe the taste of this fish best, so I won’t even attempt to do it any differently. From their FAQs (https://www.thebetterfish.com/faqs/ ):
“Barramundi is a mild tasting white fish. Ocean-farmed Australis Barramundi has a clean, buttery flavor with a succulent and meaty texture. It offers a silky mouthfeel and a delicate skin that crisps perfectly when seared.”
If you don’t want to try this fish after that description, I’m not sure what will entice you! This fish is very versatile but for a quick meal I love making this cajun seasoned version served over coconut cauliflower rice and sauteed spinach. Don’t be shy with your seasoning on this one, really rub it into the fish and let it sit while you start the rest of the components. You can make your own blend, I love Emeril’s creole seasoning blend found here: https://www.emerils.com/120057/emerils-essence-creole-seasoning. Or for this one, I used Frontier’s Cajun seasoning.
If you’re skeptical about coconut cauliflower rice, give it at least one chance. I actually don’t like coconut at all but really love this version. It’s not too “coconut-y” and surprisingly filling for a veggie side. I prefer, from a time savings perspective, to use the frozen cauliflower rice. It’s one of those items I always have in the freezer especially during Whole30. But by all means use fresh if you’d like! If you can’t find already riced cauliflower you can easily make it yourself. Take a head of cauliflower, cut into florets, place in a food processor and pulse until you get that “rice like” size.
Best thing about this one, besides the fish, is that you’re done in 20 minutes. A quick, balanced, delicious meal in no time.
Cajun Barramundi with Coconut Cauli Rice and Sauteed Spinach
- 1 package of Australis Barramundi usually two filets
- Cajun Seasoning
- 12 oz frozen cauliflower rice
- 1 cup full fat coconut milk
- Salt & Pepper
- 12 oz fresh spinach
- 1-2 tsp olive oil
- Pat your fish dry, lightly oil them and generously season both sides, placing them on a foiled lined baking sheet, set aside
- Heat a pan over medium/high heat and add your cauliflower rice, sprinkle with salt and pepper
- Saute until rice is just tender, a little translucent but not completely cooked - 4-5 minutes depending on fresh vs. frozen
- Stir in coconut milk, if it has separated heat in the microwave for 30 seconds or so until you can mix it together, sprinkle with a dash more salt and pepper
- Lower your heat and let simmer stirring occasionally until the milk has been absorbed, you don’t want your heat too high here or your milk will separate
- While that simmers place your fish under the broiler, 2nd rack down, for 7 minutes
- Heat another small pan over medium heat, add olive oil once hot add your spinach season lightly with salt and pepper
- Stir your spinach until it is just wilted and remove from heat
- Flip your fish and cook another 4 minutes on the 2nd side, times may vary depending on the thickness of your fish
- At this point your cauliflower rice should be nice and creamy, but don’t rush it, give it a few more minutes if you need to to absorb the coconut milk
- Once absorbed, spoon your cauliflower rice onto a plate, top with sauteed spinach and your fish. Optional toppings, avocado or guacamole.