Recipes — barramundi

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 2

Ingredients

    •    1 lime
    •    1 avocado
    •    2 scallions
    •    1 tbsp mirin
    •    ½ lb broccoli
    •    2 cloves garlic
    •    ½ cup sushi rice
    •    1 tbsp sesame oil
    •    1 tbsp sambal oelek
    •    1/4 cup tempura mix
    •    2 tbsps ponzu sauce
    •    2 skin-on barramundi fillets

Method

1. Prepare the ingredients: Preheat the oven to 475°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the broccoli into small pieces. Quarter the lime.
   
   
2. Cook the rice: In a small pot, combine the rice, garlic, white bottoms of the scallions, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the mirin; season with salt and pepper to taste.
   
   
3. Roast the broccoli: While the rice cooks, place the broccoli on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Top with half the sesame oil; carefully stir to coat. Season with salt and pepper to taste. Set aside in a warm place.
   
   
4. Make the avocado tempura: While the broccoli roasts, pit and peel the avocado; cut lengthwise into ½-inch-thick pieces. To make the batter, in a large bowl, whisk together the tempura mix and 1/4 cup of cold water until smooth; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of batter sizzles immediately when added to the pan, thoroughly coat the avocado in the batter (letting any excess drip off); carefully add to the pan. Cook 2 to 4 minutes per side, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt. Drain off and discard any excess oil from the pan. Wipe out the pan.
   
   
5. Cook the barramundi: Pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets, skin side down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Turn off the heat.
   
   
6. Make the sauce & plate your dish: While the barramundi cooks, in a bowl, whisk together the ponzu sauce, remaining sesame oil, the juice of 2 lime wedges, and as much of the sambal oelek as you'd like, depending on how spicy you’d like the dish to be. Divide the cooked rice, roasted broccoli, avocado tempura, and cooked barramundi fillets between 2 dishes. Garnish with the green tops of the scallions. Serve with the sauce and remaining lime wedges on the side. Enjoy!

This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/masterchef-seared-barramundi-sushi-rice

Crispy barramundi on top of a delicious silverbeet, lentil and fetta salad is all sorts of yum in our book!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp fennel seeds
    •    4 barramundi fillets
    •    100g fetta, crumbled
    •    1/4 cup (60ml) olive oil
    •    2 lemons, zested, juiced
    •    1 red onion, thinly sliced
    •    1 tbsp coarsely chopped dill
    •    400g can lentils, rinsed, drained
    •    250g cooked baby beetroot, cut into quarters
    •    1/3 cup (35g) walnuts, toasted, coarsely chopped

Method

1. Place the barramundi, dill, fennel seeds, half the oil, half the lemon juice and half the lemon zest in a large bowl. Season. Toss to combine.
2. Combine the silverbeet, beetroot, lentils, onion, fetta, walnut and remaining lemon zest in a large bowl. Drizzle with the remaining oil and remaining lemon juice. Season. Gently toss to combine.
3. Heat a large frying pan over medium-high heat. Add the barramundi and cook for 2-3 mins each side or until golden brown and the flesh flakes easily when gently tested with a fork. Transfer to a plate.
4. Divide the silverbeet mixture and barramundi among serving plates.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/silverbeet-lentil-fetta-salad-barramundi-recipe/96jpguua

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 2

Ingredients

    •    3 bay leaves
    •    80ml (⅓ cup) olive oil
    •    80ml (⅓ cup) lemon juice
    •    2 small red onions, each cut into 8 wedges
    •    800g skiness swordfish fillet, cut into 3cm (1¼ inch) chunks
    •    16 whole cherry tomatoes or 2 firm tomatoes, each cut into 8 wedges
    •    2 small red or orange capsicums (peppers), each deseeded and cut into 8 chunks

For the lemon and herb yoghurt:

    •    pinch of paprika
    •    3 tsps lemon juice
    •    200g Greek style yoghurt
    •    1 tbsp finely chopped mint
    •    1 tbsp finely chopped parsley

For the couscous:

    •    30g butter
    •    1 tbsp oilve oil
    •    400ml boiling stock
    •    400g instant couscous

Fish substitution:

    •    tuna, marlin, flake, king fish, barramundi

Method

1. Put the chunks of swordfish in a non-metallic bowl with the lemon juice, olive oil and bay leaves. Toss to mix, cover and leave to marinate for at least 2 hours in the fridge.
   
   
2. In a small bowl, whisk together the ingredients for the Lemon and herb yoghurt. Refrigerate until needed.
   
   
3. Thread five chunks of fish, two cherry tomatoes, two pieces of onion and two pieces of capsicum onto a metal skewer, alternating between the fish and the various vegetables as you go.
   
   
4. Cook the kebabs on a chargrill pan or barbecue flatplate for 8–10 minutes. Baste with the remaining marinade as they cook, and turn every now and then.When ready the fish should be firm and opaque and the vegetables slightly charred.
   
   
5. Meanwhile, tip the couscous into a heatproof bowl, pour on the stock and oil, cover tightly and leave to sit for 5 minutes. Fluff the grains with a fork and stir in the butter.
   
   
6. Serve the kebabs on a mound of couscous, drizzled with some of the yoghurt dressing.

This great family recipe is thanks to goodfood Recipes at https://www.goodfood.com.au/recipes/swordfish-shish-kebabs-with-herb-yoghurt-and-couscous-20130806-2rbts

Honeynut squash, a sweet and petite variety of butternut, gets the star treatment in this recipe. (Your squash may have beautiful green stripes.) I use it to make an agrodolce—a sweet-and-sour Italian condiment—to top our barramundi. My agrodolce combines honey and vinegar with raisins and red pepper flakes for pops of fruity sweetness and a hint of heat. Served over pearl couscous and garlic-sautéed kale, it’s the perfect way to welcome fall.

Prep Time

    •    Prep and cook time: 50 minutes
    •    Yield: Serves 4

Ingredients

    •    1 shallot
    •    1 bunch kale
    •    1 bunch mint
    •    1 tbsp honey
    •    2 cloves garlic
    •    1 honeynut squash
    •    2 tbsps golden raisins
    •    1 1/4 cups pearl couscous
    •    2 tbsps white wine vinegar
    •    4 skin-on barramundi fillets
    •    1/4 tsp crushed red pepper flakes

Method

1. Prepare the ingredients: Remove the honey from the refrigerator to bring to room temperature. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Peel and finely chop the shallot. Pick the mint leaves off the stems; discard the stems. Cut off and discard the ends of the squash. Carefully peel the squash; halve lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Small dice the squash. Peel and finely chop the garlic. Remove and discard the kale stems; roughly chop the leaves.
   
   
2. Cook the couscous: Add the couscous to the pot of boiling water. Cook, uncovered, 8 to 10 minutes, or until tender. Reserving 1/2 cup of the couscous cooking water, drain thoroughly and return to the pot. Set aside in a warm place.
   
   
3. Make the glaze: While the couscous cooks, in a bowl, combine the honey (kneading the packet before opening), vinegar, shallot, raisins, half the mint (tearing the leaves just before adding), 2 tablespoons of water, and as much of the red pepper flakes as you'd like, depending on how spicy you’d like the dish to be. Season with salt and pepper to taste.
   
   
4. Make the squash agrodolce: While the couscous continues to cook, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Add the glaze. Cook, stirring occasionally, 1 to 3 minutes, or until thickened and the squash is coated. Turn off the heat; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.
   
   
5. Cook the kale & finish the couscous: In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add the reserved couscous cooking water and cook, stirring occasionally, 3 to 4 minutes, or until the kale has wilted and the water has cooked off. Transfer to the pot of cooking couscous. Drizzle with olive oil; stir to combine. Season with salt and pepper to taste. Rinse and wipe out the pan used to cook the kale.
   
   
6. Cook the barramundi & serve your dish: Pat the barramundi fillets dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skin side down. Cook 5 to 7 minutes on the first side, or until lightly browned and the skin is crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through. Transfer the finished couscous to a serving dish. Top with the cooked barramundi fillets and squash agrodolce. Garnish with the remaining mint (tearing the leaves just before adding). Enjoy!

This great family recipe is thanks to Blue Apron Recipes at https://www.blueapron.com/recipes/barramundi-fregola-sarda-pasta-with-honeynut-squash-agrodolce-garlic-kale

Sheet pan dinners are a weeknight savior—they combine baking and broiling so that the dish has as many textures as it does flavor, with minimal clean-up! This Baked Barramundi with Harissa, Potatoes and Spring Onions recipe yields perfectly-browned barramundi and tender vegetables with tangy spiciness and complexity.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 50 minutes
    •    Yield: Serves 4

Ingredients

    •    lemon wedges
    •    6 tbsps olive oil
    •    2 tbsps harissa paste
    •    4 x 6 oz skin on barramundi fillets
    •    kosher salt and freshly ground black pepper
    •    1 pound new potatoes, scrubbed, thinly sliced
    •    6 spring onions, halved lengthwise, or 8 whole scallions

Method

1. Place an oven rack in the upper third of the oven. Preheat to 425 degrees F.
   
   
2. Combine oil and harissa in a small bowl; adjust flavor with more harissa if needed.
   
   
3. Toss onions and potatoes with half of the harissa mixture in a large baking dish, season with salt and pepper, then add 1/4 cup water. Roast, tossing once, until potatoes are fork-tender, 20-25 minutes.
   
   
4. Meanwhile, score skin side of fillets about 1/4′ deep; season with salt and pepper. Rub remaining harissa mixture all over fish, getting into the score marks.
   
   
5. Remove onions and potatoes from oven and heat broiler. Place fish skin side up on top of vegetables and broil until onions and potatoes are tender and fish is cooked through and starting to brown on top, 8-10 minutes.
   
   
6. Serve fish and vegetables with lemon wedges for squeezing over.

This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/baked-barramundi-harissa-sheet-pan-dinner/