Barramundi Fish Taco
Recipe and photograph courtesy of Australis Aquaculture, Ltd.
2 tablespoons peanut oil - divided use
2 tablespoons olive oil - divided use
1 medium yellow onion (cut into medium slices)
2 cloves garlic (minced)
2 jalapeño peppers (cut into medium slices)
4 Barramundi Fillets (cut into 1-inch cubes)
2 tablespoons chile powder
1/2 teaspoon cumin powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 to 12 yellow corn tortillas
Peanut oil as needed for tortillas
1 cup shredded Monterey Jack and/or mild cheddar cheese
- Sear veggies using half the oil in a heavy skillet over medium-high heat for about 4 minutes (softened but not wilted). Remove from pan.
- Add remainder of oil to pan and add fish, skin side down. Cook about 2 minutes. Add spices and stir fish once with a spatula, trying not to break it too much. Cook 1 minute.
- Add veggies to the fish, gently mix and remove from heat.
- In a clean pan over low heat put a few drops of peanut oil, add a tortilla and gently move around with fingers, flip and repeat, until warmed and softened, about 1 minute. Stack warmed tortillas on a plate and cover with clean dish towel to keep warm.
- Serve at once. Allow diners to spoon fish into tacos and add cheese, salsa, guacamole, sour cream, etc., as desired. Eat with hands.
Makes 4 servings.
Tip: Sea bass and halibut are suitable substitutes for barramundi.
Recipe and photograph courtesy of Australis Aquaculture, Ltd.; thebetterfish.com.