Where I am, summer weather hit a long time ago. But this past weekend I officially made the shift, swopping out the long sleeved shirts and pants for shorts and tank tops, and tucked away my folder full of casserole and dense pasta recipes. I hate being in limbo, so this always feels good.
This is also the time my grill goes from friend, to best friend.
I’m back with another recipe utilizing Australis‘ sustainably-raised barramundi and decided to test it out on the grill. It worked beautifully. It’s meaty enough that it didn’t fall apart, but flakes like any great fish should.
I know it’s hard for some people to get excited about fish in the same way, say, you would with bacon or a hot fudge sundae. But I am loving this fish! It’s so mild and versatile. And barramundi’s a superfood, containing only half of the calories of Salmon, yet is still high in Omega-3s. Gotta love that.
Another thing to love? These fish tacos. The simple spice rub and crunchy kicked-up coleslaw, along with soft, flavorful corn tortillas, balanced out perfectly with the mellow fish. Paul took one bite and asked when I would make them again.
Australis is a pioneer in close-containment farming, which is considered the gold-standard in sustainable aquaculture. And this ocean-friendly fish is farmed with innovative practices recognized by the Seafood Choices Alliance.
Barramundi is being launched in Northern California Costco stores for a limited period of time. Check out the Australis Facebook page for updates and news on when and where you can find it!
(Disclosure: This post is sponsored by Australis Aquaculture. I was compensated via the NoshOnIt Partner Publisher Program. As always, opinions are my own.)
Grilled Fish Tacos with Chili-Lime Slaw
Prep time: 15 mins
Cook time: 10 mins
• 2 cups coleslaw
• 3 tablespoons plain Greek yogurt
• 2 teaspoons garlic chili sauce
• 1/2 tablespoon lime juice
• pinch of salt
• 2 barramundi fish filets
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon ground coriander
• 1/4 cup fresh parsley leaves, chopped
• 6 good quality corn tortillas
In a medium bowl, combine the coleslaw, yogurt, chili sauce, lime juice, and pinch of salt. Set aside.
Prepare an indoor or outdoor grill for high heat.
In a small bowl, combine the 1/4 teaspoon of salt, garlic powder, paprika, and coriander. Pat the fish dry and rub both sides with the spice mixture. Thoroughly coat the grill grates with nonstick spray or oil. Place fish on the grill and cook for 2-3 minutes per side, depending how thick each filet is, until the fish is cooked and the flesh flakes with a fork.
About a minute before the fish is done, place tortillas on the grill to lightly toast (keep an eye on them so they don’t burn!)
Assemble the tacos by dividing the fish and slaw among the tortillas. Sprinkle some parsley on top of each and an extra spritz of lime. Serve immediately.
(adapted from my Mini Fish Tacos)