Easy Blackened Barramundi Fish

Barramundi, also known as Asian sea bass, is a freshwater fish found mostly in the West Pacific area. At my local grocery store in the US it is farmed, and available for order through your local fish monger. I recently discovered this delicacy and simply cannot get enough. I bought it because it reminded me of Mahi Mahi, and it's like rib-eye for fish. You will not be disappointed. Easy  blackened barramundi fish makes a meal that is tender, delicate, and filling.

I always use clarified butter to blacken fish. Clarified butter is very easy to make, and can also be prepared in bulk to be kept on hand to be used. For easy blackened Barramundi fish I melted a half stick of butter in the microwave, and then skimmed the fats off the top with a spoon.

I also recommend using a heavy bottomed or cast iron pan when cooking fish as it retains heat well, and the heat can be well controlled. This way the fish should be cooked to perfection.

Barramundi is a large filet of fish so the two pictured below was enough to feed a family of four with two lunches the next day. This should provide a good gauge for you when you are at the fish counter.

First, remove the skin and cut into individual filets.

Then take blackening or Creole seasoning, and coat well one side of the filets with the seasoning. I prefer Creole seasoning.

Heat a heavy bottomed pan or cast iron pan to medium heat, and put the clarified butter in the pan to heat. Place filets in pan, do not overcrowd, seasoned side down. Cook for about 5 minutes or until you see the fish has cooked through at least half way.

Flip the filets over, and continue to cook about 5 minutes or until done. Remove to a plate to rest for two minutes and then serve immediately. Delicious when paired with simple jasmine rice and fresh veggies. To keep the fish moist you can spoon the clarified butter over the top of the fish, and plus it makes it yummier. 🙂

Can be stored in an airtight container for up to two days.

Recipe