- 4 Barramundi Fillets
- 4 Tbs. Butter
- 1 Baguette
- 2 Tbs. Sweet Paprika
- 4 Tsp. Kosher Salt
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1/8 tsp. cayenne pepper
- 1/2 Tsp. Red Pepper Flake
- 11/2 Tsp. Ground White Pepper
- 11/2 Tsp. Ground Black Pepper
- 1 tsp. dried oregano
- 1 Tbs. Capers
- 1/4 Cup Sweet Pickle (minced)
- 1/2 Lemon (juiced)
- 1 tsp. dried thyme
- 1/2 Tsp. Cumin
- Cole Slaw
- 4 Cups Red Cabbage (shredded) 2 Carrots (shredded
- 2 Shallots (minced)
- 1/2 Red Onion (halved and sliced thinly
- 1/2 Tsp. Kosher Salt ) 1/2 Tsp. Black Peppe
- 1 Tsp. Brown Sugar
- 1/2 cup mayonnaise
- 1 Tbs. Prepared Mustard
1 Light a charcoal or gas grill. Place all the spices in a bowl and mix well. Divide baguette into four lengths approximately as long as the fillets and split each in half.
2 Heat butter in a frying pan until just melted and turn off heat.
3 Coat fish with butter by either brushing it on or by placing fillet in pan just long enough to coat. Place buttered fillets on a plate or platter.
4 Also butter the split face of the baguette in the same manner and set aside.
5 Sprinkle the spice mixture on all sides of fish, coating liberally. Grill fish for about three or four minutes on each side, avoiding open flame.
6 The end result will be dark, some of the herbs may even be a little burned, and the fish should be just done. Remove fish from heat and allow to rest for a few minutes.
7 Grill bread, buttered face only, until just golden. Cole Slaw: Combine all the vegetable ingredients in a large bowl. Combine all remaining ingredients in a small bowl and add to vegetables.
8 Adjust seasoning, and let sit in refrigerator for at least 30 minutes.
9 Assemble: Place a liberal amount of coleslaw on one half of baguette, add a fillet, top with other half of baguette and hold everything together with a long tooth pick.