Tropical Salad with Blackened Barramundi
Looking for simple fish recipes that are light, refreshing, and packed with bold flavors? This Tropical Salad with Blackened Barramundi is the perfect balance of fresh greens, citrusy sweetness, and perfectly seasoned, seared fish. Whether you’re searching for fish recipes for dinner or fish ideas for dinner that are quick and delicious, this dish is a must-try.
Why You'll Love This Recipe
- Quick & Easy: This comes together in under 15 minutes.
- Healthy & Fresh: Loaded with romaine, blood orange, avocado, and hearts of palm for a nutrient-packed meal.
- Restaurant-Quality Flavor at Home: Blackened barramundi seasoned with Lucky Cajun Voodoo takes this salad to the next level.
Ingredients
For the salad:
- 1 small or ½ head romaine, chopped into bite-sized pieces
- 1 blood orange, peeled and sliced into ¼-inch half-moons
- ½ avocado, sliced
- 2 hearts of palm, rinsed and sliced into ¼-inch rounds
- 2-3 tablespoons Greek Out Vinaigrette
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For the blackened barramundi:
- 4 oz barramundi fillet
- Lucky Cajun Voodoo seasoning
- Small amount of organic canola oil
Instructions
1. Dress the salad Toss romaine in Greek Out Vinaigrette. Squeeze the juice from the blood orange peels over the greens for an extra hit of citrus before you discard them. Layer the salad starting with the darkest ingredients — blood orange and avocado first, then hearts of palm on top.
2. Blacken the barramundi Heat a pan over medium-high with a small amount of canola oil. Get the ventilation going — blackening produces real smoke and that's how you know it's working. Coat the barramundi generously with Voodoo seasoning. Cook 1.5 to 2 minutes per side until beautifully blackened. For thicker fillets add 30-45 seconds per side.
3. Assemble Place the blackened barramundi directly on top of the dressed salad. Serve immediately — this doesn't wait well.
What Is Barramundi?
Barramundi is a large-bodied fish native to the Indo-Pacific and increasingly farmed sustainably in the United States. The flavor is mild and clean with a buttery richness that makes it one of the most versatile fish you can cook. It blackens beautifully, holds its shape on a grill, and works in any application where you'd use grouper, halibut, or sea bass.
If you can't find barramundi, any firm white fish works with this technique — grouper, mahi-mahi, or halibut all blacken well with Voodoo.
Why Voodoo on Fish
Voodoo's fresh-ground habanero acts as a flavor amplifier — it doesn't just add heat, it brings every other spice in the blend up with it. On a rich buttery fish like barramundi that amplification works beautifully. The citrus finish from the Sichuan pepper in the blend plays against the blood orange in the salad. It's not an accident that this combination works — it's the seasoning doing exactly what it was built to do.
Lucky Cajun Voodoo and Greek Out are both fresh-ground weekly in Tennessee with a Born On Date on every pouch. Shop Voodoo — Shop Greek Out!!
