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RECIPE FOR BARRAMUNDI | SEA BASS:
Cajun Farmed Barramundi Cutlets with Yoghurt Sauce

Ingredients:
Australian Farm Barramundi - Four 170g fillets or two whole fish (about 900g - 1kg)
Olive oil

Cajun Mix
1 tablespoon paprika
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon mustard powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper

Yoghurt Sauce
1 cup low fat plain yoghurt
2 tablespoons lime or lemon juice
1 small Lebanese cucumber, grated
2 tablespoons chopped fresh dill
or 2 teaspoons dried leaves

Method:
Cajun Farmed Barramundi Cutlets with Yoghurt SauceCombine 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 frypan 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 yoghurt sauce.

Serves 4

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