The most amazingly fresh-tasting, healthy dinner you could possibly whip out from your fridge or freezer.
We make a spicy marinade of chipotle in adobo, pickled jalapenos, coriander, cumin, garlic and lime juice and use it to coat the barramundi strips which we vacuum seal.
The barramundi is ready for you to pan fry and serve with our fresh salsa of blended roast tomatoes, onion, garlic, coriander, chilli and lime juice.
Barramundi, garlic, pepper, cumin, fresh coriander, pickled jalapeno, chipotle in adobo, olive oil, salt, lime juice.
Salsa: roma tomatoes, chilli, olive oil, salt, garlic, red onion, fresh coriander, lime juice, sugar.
| SMALL | |
| ENERGY | 3178kj |
| PROTEIN | 62.9g |
| FAT TOTAL | 49g |
| - SATURATED | 7.8g |
| CARBS | 14.1g |
| - SUGARS | 10.7g |
| SODIUM | 3183.1mg |
These barramundi strips would go well as part of a Mexican feast with the pork picadillo and coriander-jalapeno salsa or with potato wedges and a sala.
Also makes amazingly delicious soft tacos, wrapped in tortillas with the roast tomato salsa, slaw and sour cream.
LOW CARB: Keep the accompaniments - the guac, the salsa, the slaw, even the sour cream - but ditch the tortillas for baby cos lettuce leaves. They make a great wrap.
Frozen product. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: this product is raw and should be fully cooked before consumption. While every effort has been made to ensure that the barramundi is bone and scale free, please be aware that some may remain.
Defrost fish and salsa fully before cooking. Remove the fish from the marinade. Pan fry in a lightly oiled, non-stick pan for approximately 1-2 minutes a side or until cooked through. Serve with the tub of salsa.
