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Barramundi Fish Taco

Barramundi Fish TacoRecipe and photograph courtesy of Australis Aquaculture, Ltd.

Recipe Ingredients:

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

Cooking Directions:

  1. 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.
  2. 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.
  3. Add veggies to the fish, gently mix and remove from heat.
  4. 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.
  5. 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.