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Seafood - New Zealand / Australian
Cajun Barramundi Cutlets with Yoghurt Sauce
4 barramundi fillets
canola or peanut oil
Cajun Seasoning Blend – Tony Chacheres or Paul Prudhommes suggested – or make your own*?
Yoghurt Sauce: 1 cup low fat plain yoghurt?2 tablespoons lime or lemon juice?1 small Lebanese cucumber (or 1/3 to ½ American cucumber) grated,?2 tablespoons chopped fresh dill
Combine sauce ingredients in a small bowl and refrigerate. Brush fish with olive oil and rub with seasoning to taste.
Place a grill pan or cast-iron pan over a high flame (this is easiest to do on a grill) 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 yoghurt sauce.
* Cajun Seasoning Blend: 1 tablespoon paprika,?1 teaspoon oregano,?1 teaspoon black pepper,?1 teaspoon dry mustard,?1/2 teaspoon garlic powder,?1/2 teaspoon cayenne pepper
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