Grilled - baked Barramundi Sandwich
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- 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
PREPARATION
PREPARATION
1Â 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.
2Â Heat butter in a frying pan until just melted and turn off heat.
3Â 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.
4Â Also butter the split face of the baguette in the same manner and set aside.
5Â 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.
6Â 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.
7Â 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.
8Â Adjust seasoning, and let sit in refrigerator for at least 30 minutes.
9Â 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.
