Good seasoning for barramundi?!
Answers: something simple but yummy, thanks
just pan fry it in seasond flour and just put fresh squeezed lemon over it very delicate fish but tastes great.
Mexican Baked Barramundi
375 g of Barramundi fish
120 mL hot salsa
70 g grated cheddar cheese
25 g coarsely crushed corn chips
? avocado - peeled and sliced
30 g sour cream
Preheat oven to 200 C.
Lightly grease baking dish; rinse fish fillets under cold water and pat dry with paper towel. Lay fish side by side in baking dish, pour the salsa over the top and sprinkle with the grated cheese.
Top with the crushed corn chips and bake uncovered in preheated oven for 15 minutes or until fish flakes with a fork.
Serve topped with sliced avocado and sour cream.
Whole Roasted Barramundi with Black & White Truffle
Serves 1
Ingredients
1 Small whole Australis Barramundi, scaled and gutted (1 – 1 ? lbs)
1 Medium black truffle, sliced thin
1 Tablespoon white truffle oil
1 Tablespoon of sea salt
1 pinch of fresh, ground pepper
1 Whole, roasted yellow tomato
? Cup saffron basmati rice
1 Japanese eggplant
1 Small bunch of fresh rosemary
1 Small bunch of fresh oregano
3 Tablespoons extra virgin olive oil
1 Tablespoon Champagne vinegar
1 Small shallot, rough chopped
For Roasted Barramundi
1.Pre-heat oven to 400 degrees
2.Remove head from fish, clean and pat dry
3.Cut 6-7 small incisions in thickest part of fish
4.Stuff incisions with truffle slices and fresh, whole oregano leaves
5.Generously season fish with salt and pepper inside and out
6.Rub fish with white truffle oil
7.Fill fish cavity with rosemary and oregano
8.Roast fish in 400 degree oven 10-12 minutes, or until done (should be flakey and delicate)
9.Drizzle truffle vinaigrette around fish on plate
10.Serve with whole roasted tomato with saffron rice and roasted Japanese eggplant
11.Re-garnish with fresh oregano leaves for color
For Truffle Vinaigrette
Puree olive oil, 3 slices of black truffle, shallot, and vinegar in blender. Add S&P to taste.
Grilled Barramundi Skewers
Serves 4
4 Barramundi Fillets
2 Bell Peppers- Red, Yellow or Green, as desired (cut into large chunks)
? Cup Extra Virgin Olive Oil
1 Tbs. Fresh Thyme
? Tsp. Kosher Salt
? Tsp. Fresh Ground Black Pepper
? Tsp. Dried Red Pepper Flake
Bamboo Skewers (soaked in warm water for about ? hour)
Combine all ingredients except for fish and peppers in a bowl and let stand at room temperature while preparing the skewers.
Rinse fillets and pat dry with a paper towel. Slice fish into strips about 1 inch wide and the full width of the fillet.
Skewer one piece of fish in two places to securely hold it on each skewer (the skin is very tough when it’s raw and you may need a small knife to start each hole.) Place a couple pieces of pepper on each skewer, too.
When all the skewers are complete, lay them on a plate or platter and spoon the oil marinade over them. For more flavor, cover and refrigerate for half an hour. Just before grilling, spoon any remaining marinade over the fish one more time.
Place on a hot grill and cook for two minutes. Turn and cook one or two more minutes. Avoid flames as they will burn the bamboo skewers.
Skillet Roasted Barramundi
2- 4 oz. barramundi
4 oz. butternut squash puree
3 oz. spinach, sauté
2 oz. charred pepper coulis
Frizzle leeks, fried
Balsamic reduction, reduced to thick syrup, served chilled in squeeze bottle
Seared fish:
1 oz. olive oil
1 tsp. Salt and pepper
Seasoned fish with salt and pepper. Add oil on the flat top. Seared for 3 minutes. Turn fish over and finished to desire temperature.
Butternut squash puree: (Makes 1/3 pan)
5 lb. butternut squash, peeled, halved lengthwise and cut into 1/2-inch pieces
5 small garlic clove
2-qts.chicken-broth
? cup brown sugar
? teaspoon salt
2 tblsp. Honey
1 tsp. nutmeg
? tsp cayenne pepper
? lb. unsalted butter, cut into cubes
Simmer butternut squash, garlic, broth, and salt in a heavy saucepan, covered, until squash are very tender, 15-20 minutes. Remove most of the chicken stock before puree. Add butter, nutmeg, honey, cayenne pepper and brown sugar. Purée mixture in a food processor until (thick consistency) smooth. Transfer in 1/3 pan and keep warm for service.
Charred Red Pepper Coulis: (Makes 1 qt)
10 red bell peppers
? cup balsamic vinegar
1 cup oil
2 tblsp. Kosher salt
1 tbsp. honey
1 tsp. cilantro, chopped
Rinse peppers. Then seasoned and coat peppers with salt and oil. Place peppers on open flame at the sauté station. Cook until the peppers are almost burnt. Transfer to an ice bath. Then peeled, discard any black skin. Placed the clean pepper in a blender. Add cilantro, salt, balsamic, honey and puree until smooth. Transfer to a squeeze bottle. Served chilled.
Frizzled leeks:
1-bunch leeks, Julianne, washed and submerged in water
Fry leek until crisp or golden brown about 1 to 2 minutes. Place paper towel in a 2-inch hotel pan and season with salt.
To plate:
Ladle butternut squash puree in center of the plate (dinner). Zig zag charred pepper sauce and balsamic reduction into the squash puree. Stack sauté spinach on top of the puree. Criss cross barramundi (skin side up) and place on top of spinach. Add more charred pepper coulis on top of fish Top fish with frizzled leeks.
http://www.australis.us/barramundi_recip...
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