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Seafood - New Zealand / Australian
Cajun Barramundi with Yogurt Sauce
Yogurt Sauce
1 cup low fat plain yogurt (Fage suggested)
2 tablespoons lime or lemon juice
1/2 cucumber, grated
2 tablespoons chopped fresh dill
or 2 teaspoons dried dill
Four 6-8 oz fillets Australian Farm Barramundi (or two whole fish - about 2 lbs)
Olive, canola or peanut oil
2-3 TBS Tony’s Cajun Seasoning (or Tony Chacheres Cajun Seasoning), to taste
Combine sauce ingredients in a small bowl and refrigerate.
Brush fish with olive oil. Combine Cajun mix ingredients and rub into all surfaces of fish. Heat a grill pan or non-stick frying pan to very high and brush or spray with oil. When it starts to smoke, add fish and cook 2-3 minutes on each side, until spices start to blacken. Serve immediately on cooked rice with the yogurt sauce.
Serves 4
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