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



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.