Blackened Barramundi


  • 25 each Harbor Banks® Barramundi 7-9 ounce portions
  • 1 pound butter
  • 1 bunch thyme
  • 1 cup Monarch® Cajun Seasoning
  • 4 tablespoons coarse salt and cracked black pepper mixture
  • 4 lemons
  • 1 cup cream


Thaw Barramundi according to manufacturer’s instructions. Remove from packaging, pat dry and set aside for seasoning application and cooking. 

Prepare seasoning by mixing Cajun Seasoning with chopped fresh thyme and coarse salt and cracked black pepper.

Melt butter, brush skin side of fillets with butter, apply seasoning to both sides of the fish. 

Start with a very hot sauté pan coated with extra virgin olive oil, sear fillets skin-side down to start and gently cook flesh side of fish, turning only once. Remove from pan, add additional 1 tablespoon butter and 1 tablespoon cream, bringing to a quick boil. 

Spoon 1 tablespoon pan sauce over blackened fish, serve with lemon wheel and thyme. Yield: 25 each, 8 ounces per person.