Monday, December 29, 2008

Cajun Spiced Barramundi

Cajun spices or the Cajun cuisine, originated from the French cooking, is a style of cooking popular in Louisiana, South America, that uses a blend of spices depended on paprika powder, cayenne pepper and black pepper. It also uses an aromatic blend of vegetables, onion, bell peppers and celery, usually referred to as the 'Holy Trinity' .
In my version of the Cajun style, I have left out the use of celery, and I add the the onions and the bell peppers at last half of the cooking rather than at the start. Enjoy!

Servings: 4


  • Barramundi fish fillets - 1.5 lb ( cut into 3 inch wide pieces)
  • Jalapeno* - 2 lrg, cut into long thin strips
  • Onion - 1 med, cut into long thin strips
  • Roma Tomatoes - 2, cut into long thin strips
  • Onion powder - 1 tsp
  • Garlic Powder - 1 tsp
  • Paprika Powder- 1/2 tsp
  • Chili Powder - 1/2 tsp
  • Cayenne pepper - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Salt - 1 tsp
  • Cumin powder - 1/2 tsp
  • 1. Wash and pat dry the Barramundi fillets with a paper towel. Place them on a flat surface or a cutting board.
  • 2. In a bowl, mix all the dry spices together for the fish and rub the fillets with the spice mixture all over. Marinate for half hour.
  • 3. In a large non-stick pan, heat 1/2 cup of canola oil. Saute the fish fillets, 3-4 min on each side. Cook the fishes in batches so as to avoid stewing in the juices released by the fish . Once cooked remove and place them on a plate to rest.
  • 4. Once all the fillets are done, add the thinly sliced onions and 1/2 tsp salt to the oil. Do not add any extra oil. Saute the onions for few min till they are translucent.
  • 5. Add the jalapeno and the sliced tomatoes and saute for 3-5 min. Add half cup of water. Stir to combine everything and simmer until the water evaporates a little. Return the fish fillets to the pan and flip gently to coat all over with the pan gravy. Simmer on low heat for 5 min or till the sauce thickens and sticks to the fillets.
  • 6. Serve the Cajun spiced Barramundi fillets on a bed of rice.
* Remove the inner flesh and the seeds if you do not like the heat. You can also use green chilies in stead.


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