Blackened Barramundi on a Panini Sandwich Press
Did you know you can use your panini press for more than just sandwiches?
We coat fillets of barramundi with an intense, homemade Cajun seasoning blend before searing the fish on Panini Sandwich press.
Barramundi, a delicious firm white fish, is sprinkled with blackening spice and grilled to perfection on a panini sandwich press.
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
6 barramundi filets
Butter , olive or coconut oil for the panini sandwich press (or 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 sandwich press is up to temperature, lightly coat cooking surface with butter , olive or 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.
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.