Nothing says summer quite like succulent grilled seafood. This Bayou barramundi is grilled to perfection to form the centerpiece to a Southern-inspired feast. Shrimp is seasoned with garlic and steamed until tender, while hearty potatoes are finished on the grill for a hint of charred flavor. Buttery, Cajun-spiced edamame succotash rounds out the meal. Serve the savory hot-sauce remoulade on the side for dipping or drizzle it over your fish for an extra spicy kick.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Cajun Spice Blend
Veggie Stock Concentrate
Chili Lime Butter(ContainsMilk)
• Preheat a well-oiled grill to medium- high heat. (TIP: If using a grill pan, you’ll heat it in step 5). Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Drain corn. Halve tomatoes lengthwise.
• Place potatoes in a large microwave-safe bowl; cover tightly with plastic wrap. Microwave until tender, 5 minutes (7 minutes for 4 servings). Uncover; drain any excess water. Toss with a drizzle of oil, salt, and pepper. • Meanwhile, in a small bowl, combine mayonnaise, hot sauce, half the mustard (all for 4), half the paprika (all for 4), and 1⁄4 tsp sugar (1⁄2 tsp for 4). Season with salt and pepper.
• Heat a drizzle of oil in a large pan over medium-high heat. Add edamame, scallion whites, half the corn (all for 4 servings), and a pinch of salt. Cook, stirring, until lightly browned, 2-3 minutes. • Add stock concentrates, half the Cajun Spice Blend, and 1⁄4 cup water (1⁄3 cup for 4). Cook, stirring, until tender and water has evaporated, 2-3 minutes. • Stir in tomatoes and 1 TBSP butter (2 TBSP for 4); season with salt and pepper. Remove from heat; cover to keep warm.
• Pat barramundi dry with paper towels; drizzle with oil and rub to coat. Season all over with remaining Cajun Spice Blend, salt, and pepper. • Place half the chili lime butter in a second small microwave-safe bowl. Microwave until melted, 30 seconds. • Rinse shrimp under cold water; pat dry with paper towels. Place in the center of a large piece of foil; toss with melted chili lime butter, garlic powder, and a pinch of salt and pepper. Cinch into a packet. • PAN ALTERNATIVE: Skip melting the chili lime butter and tossing shrimp in the foil packet. (You’ll cook the shrimp in step 5.)
• Add potatoes, cut sides down, and shrimp packet to grill. (TIP: For a grill pan, lightly oil; heat over medium high. Work in batches.) Grill potatoes, 3-5 minutes. (TIP: If potatoes are too small, line grill with foil.) Grill shrimp, 8-10 minutes. Grill barramundi, 4-6 minutes per side (grills can vary). • Remove from heat. Return potatoes to bowl; toss with remaining chili lime butter and cover. • PAN ALTERNATIVE: Cook potatoes in a large oiled pan over medium-high heat, 3-5 minutes. Return to bowl; toss with half the chili lime butter. Wipe out pan. Cook barramundi in oil, 4-6 minutes per side. In a second oiled pan over medium-high heat, cook shrimp with garlic powder, salt, and pepper, 3-4 minutes. Stir in remaining chili lime butter.
• Stir half the scallion greens into pan with succotash. • Divide shrimp, barramundi, potatoes, and succotash between plates. Top shrimp and barramundi with remaining scallion greens. Serve with remoulade on the side for dipping.