Charmoula Barramundi with Yogurt Sauce

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Barramundi is one of the most popular fish in Australia thanks to its buttery flavor and delicate texture. Check your supermarket’s freezer aisle for flash-frozen domestically farmed barramundi, a good sustainable choice. If you can’t find it, substitute domestically farmed tilapia or catfish. I like cooking with trans-fat-free virgin coconut oil because it adds rich flavor and it’s good for your metabolism, heart, brain, and immune system, but you can use olive oil if you prefer. Serve with roasted cauliflower or steamed green beans.


1/3 cup whole-milk Greek yogurt

1 Tbs. finely chopped fresh cilantro

1 Tbs. finely chopped fresh mint

1 tsp. finely diced red onion

1 tsp. fish sauce

1 tsp. fresh lime juice

4 6-oz. skinless barramundi fillets

Kosher salt and freshly ground black pepper

8 tsp. charmoula powder

1 Tbs. virgin coconut oil

Lime wedges, for serving


In a medium bowl, gently stir all of the ingredients until combined.

Season the fish with 1/2 tsp. salt and a few grinds of pepper, and then rub the charmoula powder on both sides of each fillet. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the fish and cook, undisturbed, until golden, about 2 minutes. Flip and cook until just opaque in the center (use a paring knife to check), about 2 minutes more. Serve with the yogurt sauce and lime wedges.