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Barramundi Cutlets with Yoghurt Sauce - serves 4
2 pound Barramundi
Olive oil
Cajun Mix
1 tbsp paprika
1 tsp oregano
1 tsp black peppet
1 tsp mustard powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
Yoghurt Sauce:
1 cup low fat plain yoghurt
2 tbs lime or lemon juice
1 small cucumber, grated
2 tbsp chopped fresh dill
or 2 tsp dried leaves
Combine sauce ingredients in a small bowl and refrigerate. Brush fish with olive
oil. Combine Cajun mix ingredients and rub into all surfaces of fish.
Heat a grill pan or non-stick frypan to very high and brush or spray with oil.
When it starts to smoke, add fish and cook 2-3 minutes on each side, until
spices start to blacken. Serve immediately on cooked rice with the yoghurt
sauce.
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