Charmoula Barramundi with Yogurt Sauce
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.
For the yogurt sauce
1/3 cup whole-milk Greek yogurt
1 Tbs. finely chopped fresh cilantro
1 Tbs. finely chopped fresh mint
1 tsp. finely diced red onion
1 tsp. fish sauce
1 tsp. fresh lime juice
For the fish
4 6-oz. skinless barramundi fillets
Kosher salt and freshly ground black pepper
8 tsp. charmoula powder
1 Tbs. virgin coconut oil
Lime wedges, for serving
Make the sauce
In a medium bowl, gently stir all of the ingredients until combined.
Cook the fish
Season the fish with 1/2 tsp. salt and a few grinds of pepper, and then rub the charmoula powder on both sides of each fillet. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the fish and cook, undisturbed, until golden, about 2 minutes. Flip and cook until just opaque in the center (use a paring knife to check), about 2 minutes more. Serve with the yogurt sauce and lime wedges.
nutrition information (per serving):
Photo: Scott Phillips
I found the use of yogurt on fish well placed. The spice blend added flavor and color. Very enjoyable.
A wonderful recipe. Healthy and full of flavor. I substituted fresh Atlantic cod, but I think it would be great on chicken too.
I didn't have sweet paprika so I used smoked paprika. Excellent! Love, love, love the yogurt sauce.
Made this last night with Tilapia. Followed recipe exactly, used coconut oil, too. This was an absolute winner. My guests said it didn't need the sauce because the fish was so tasty on its own, but I thought it was great on the side. Made with steamed beans as suggested and served with brown rice. It is not a saucy dish - will try baked yams instead of rice next time. And there WILL be a next time.