4 minutes ago
dinner is served Marley Spoon Cajun blackened barramundi with toasted quinoa salad I really enjoyed making this recipe - I learnt to make crispy skinned fish fillets and the seasoning was subtle enough for my to enjoy. admittedly they didn’t like the quinoa salad, but I enjoyed the wide array of flavours this dish combined together with its dressing - pickled red onions, lime, coriander, sweet corn fresh off the cob, and of course the Cajun spice from the fish. the quinoa salad is light but moorish. what I didn’t like about the recipe as much was the draining of the salad - had to have a good think about the best way to do so without losing too much ingredient. the salad serving was generous, but we would have liked more fish for feeding 4 - it worked out because our are but if we had older we would have been short of meat here.