Barramundi, a delicious firm white fish, is sprinkled with blackening spice and grilled to perfection on a panini press.
1/2tspkosher or sea salt
Butter or coconut oil for the panini pressor skillet
Preheat panini press to medium. If using a skillet on the stove, heat over medium heat.
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.
When panini press is up to temperature, with butter or coconut oil (I like to use the Kelapo coconut oil spray). If using a skillet, add butter or oil to the pan to coat.
Add filets to panini press (you may need to do this in batches) and close the lid. Cook 4 to 5 minutes, or until fish is opaque and flakes easily with a fork.
If using a skillet, place fish flesh-side down on hot pan. 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.
Serve hot, with a pat of butter or mayonnaise on top.
Please note: I could not find good information of the exact nutrition of barramundi online, so I substituted the counts for several other species of firm white fish and they all came out to very similar numbers.Serves 6. Each serving has 2 g of carbs and 1 g of fiber. Total NET CARBS = 1 g.Per serving: 198 Calories; 7g Fat (34.4% calories from fat); 30g Protein; 2g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 294mg Sodium.