Blackened BarramundiMain Courses
- Blackening Spice:
- 1 tbsp smoked paprika
- 1/2 tbsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tbsp cayenne pepper
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp kosher or sea salt
- Blackened Barramundi:
- 6 barramundi filets
- Olive or coconut oil for skillet
In a small bowl, mix together paprika, oregano, thyme, pepper, garlic powder and salt.
Sprinkle each barramundi filet with a generous amount of blackening spice. Press with back of a spoon to adhere.
Heat oil in skillet over medium heat. Add filets flesh-side down to skillet. Cook 3 to 4 minutes, then flip over to skin-side down and continue to cook until fish is opaque and flakes easily with a fork.