Mar 27th, 2014
This Farm Raised Barramundi Fillet is mild, sweet and buttery in flavor. It’s texture is moderately firm and moist with large flakes. The raw flesh is pearly pink and becomes white when it’s cooked. Best when prepared either by grilling, baking or pan searing and can be used with a wide variety of sauces. This fish is comparable to Striped Bass, Red Snapper and Grouper. It is being flown in straight from Indonesia.
Try the recipe below if you’ve never served Barramundi before.
Barramundi with Moroccan Roasted Tomato Sauce
Four 6-8 oz Barramundi fillets, skin on
salt & pepper
3 cups of grape tomatoes
1 tsp of ground cumin
1 tsp of ground coriander
1/2 tsp of paprika
1/2 tsp of chili powder
2 each – lemon, juice and zest
4 each – garlic cloves, chopped
2/3 cup of olive oil
1 bunch of cilantro, chopped
Toss tomato in olive oil, season with salt & pepper and roast in a 400 degree oven for 30 minutes until tomato begins to blister. Remove from oven and set aside.
In a food processor or blender, add cumin, coriander, paprika, chili powder, lemon juice & zest, chopped garlic cloves and cilantro. Slowly add olive oil until ingredients are combined.
Season fish with salt & peeper. Heat a sauté pan on high heat, add 2 tbsp. olive oil and place fish skin side down in pan. Allow to cook without disturbing for at least 3-4 minutes. Turn fish and finish cooking until opaque in the middle. Remove from pan and set aside.
In the same pan, add roasted tomatoes and sauté for 3 minutes, then add a few spoonfuls
of dressing. Toss together and spoon over Barramundi fillets. Garnish with fresh cilantro.