Barramundi is one of the most popular fish in Australia thanks to its buttery flavor and delicate texture. Check your supermarket’s freezer aisle for flash-frozen domestically farmed barramundi, a good sustainable choice. If you can’t find it, substitute domestically farmed tilapia or catfish. I like cooking with trans-fat-free virgin coconut oil because it adds rich flavor and it’s good for your metabolism, heart, brain, and immune system, but you can use olive oil if you prefer. Serve with roasted cauliflower or steamed green beans.
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The sauce makes this dish
I found the use of yogurt on fish well placed. The spice blend added flavor and color. Very enjoyable.
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