Description
A fresh and flavorful dish featuring tender pan-seared barramundi fillets served alongside a zesty and creamy mango slaw. This quick and easy recipe combines the mild, buttery flavor of barramundi with a vibrant slaw made from cabbage, ripe mango, and tangy Greek yogurt dressing, perfect for a light and healthy meal.
Ingredients
Scale
For the Barramundi
- 12 ounces (2 to 3 fillets) barramundi
- 2 tablespoons butter
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
For the Mango Slaw
- 3 1/2 cups cabbage slaw mix (or 2 cups shredded cabbage, 1 cup shredded red cabbage, and 1/2 cup shredded carrots)
- 1 cup shredded mango (about 1 mango)
- 2/3 cup Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the Mango Slaw: Combine the cabbage slaw mix, shredded mango, Greek yogurt, lime juice, sea salt, and ground pepper in a bowl. Stir until all ingredients are fully combined. Allow the slaw to sit at room temperature for 15 minutes to let the flavors meld.
- Heat the Butter: Place a large skillet over medium-high heat and melt the butter completely, ensuring the skillet is hot enough to sear the fish.
- Season the Barramundi: Sprinkle sea salt and ground pepper evenly over both sides of the barramundi fillets to season thoroughly.
- Sauté the Fish: Lay the seasoned barramundi fillets in the hot skillet. Cook for approximately 3 minutes on one side until the underside is golden and the fish easily releases from the pan. Gently flip the fillets and sauté for an additional 1 to 2 minutes until the fish flakes easily with a fork or reaches an internal temperature of 145°F (63°C).
- Serve: Plate the hot barramundi fillets immediately alongside a generous serving of the prepared mango slaw. Enjoy this light, fresh, and flavorful meal.
Notes
- The internal temperature of cooked fish should reach 145°F for safe consumption.
- Use fresh barramundi fillets for the best flavor and texture; frozen can be used but may alter the texture slightly.
- Allowing the slaw to sit for 15 minutes enhances the flavor by allowing the yogurt dressing to meld with the vegetables and mango.
- If fresh mango is not available, frozen or canned mango (thawed and drained) can be substituted.
- Adjust seasoning in the slaw and fish to taste, especially the salt and pepper.
- Serve with lime wedges for additional brightness if desired.
