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
Ingredients (Prep Time 30 Minutes, Cook Time 15 Minutes) – Makes 4 servings
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.
Barramundi with Montreal Salsa
Ingredients (Prep Time 10 Minutes, Cook Time 10 Minutes) – Makes 4 servings
2 Tbs oil
1 tsp McCormick® Grill Mates® Montreal Steak Seasoning
1/2 tsp McCormick® Thyme Leaves
1 medium tomato, finely chopped, (about 1 cup)
1 lb barramundi. striped bass, tilapia, or other firm white fish fillets
Mix tomato, oil, Steak Seasoning and thyme in small bowl. Spread mixture over fish fillets.
Grill over medium heat 10 minutes or until fish flakes easily with a fork. Do not turn fish
Mediterranean Fish Fillets
Ingredients (Prep Time 10 Minutes, Cook Time 20Minutes) – Makes 6 servings
1 1/2 lbs firm white fish fillets, such barramundi, halibut, or striped bass
1 Tbs olive oil
1/2 cup finely chopped onion
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup pitted Kalamata, green or black olives, cut in half lengthwise
2 Tbs white wine
1 tsp McCormick® Basil Leaves
1/2 tsp McCormick® Garlic Powder
1/4 tsp McCormick® Thyme Leaves
Preheat oven to 375°F. Coat baking dish with no stick cooking spray. Place fish in single layer in baking dish. Lightly salt and pepper the fish. Bake 12 minutes. If fish is over 1-inch thick, increase cooking time to 15 minutes.
Meanwhile, heat oil in medium saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add tomatoes, olives, wine, basil, garlic and thyme. Simmer, uncovered, 3 minutes.
Remove fish from oven. Spoon sauce over fish. Return to oven; bake 5 minutes longer or until fish flakes easily with a fork. Serve immediately