Recipes — barramundi

Dress barramundi with this lovely tropical salsa.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 25 minutes
    •    Yield: Serves 4

Ingredients

    •    3 tbsps orange juice
    •    2 tbsps lime juice, or lemon juice
    •    1 garlic clove, grated
    •    1 mild red chilli, finely sliced
    •    2 tbsps sweet chilli sauce
    •    2 tbsps olive oil
    •    Sea salt and pepper
    •    1 red onion, halved and finely sliced
    •    2 tomatoes, diced
    •    1 red capsicum
    •    300g fresh pineapple, peeled
    •    1/2 an avocado
    •    1 cup mint leaves, chopped or torn
    •    4 fresh barramundi fillets
    •    1 tbsp vegetable oil
    •    1 lime or lemon, cut into wedges

Method

1. To make salsa, whisk orange juice, lime or lemon juice, garlic, chilli, sweet chilli sauce, olive oil, sea salt and pepper. Add red onion and tomatoes and set aside while you prepare remaining ingredients.
2. Cut cheeks from red capsicum and dice flesh. Dice pineapple and avocado. Add red capsicum, pineapple, avocado and mint to salsa and toss lightly.
3. Season fish well. Heat vegetable oil in a pan and cook fish skin-side down until nearly cooked through, then turn and finish cooking lightly on the other side. Serve with tropical salsa and lime for squeezing.
4. Serve with steamed rice, or add half a cup of coconut milk to the rice before cooking for an even more tropical note.

This great family recipe is thanks to good food Recipes at https://www.goodfood.com.au/recipes/barramundi-with-pineapple-chilli-and-mint-salsa-20120221-29u2k

Herby za’atar lends vibrant Middle Eastern flavor to our crispy-skinned Barramundi—perfectly contrasted by a dollop of refreshing Greek yogurt. We’re serving it over soft pearl couscous, studded with sautéed zucchini, fresh tomatoes, and Castelvetrano olives (a bright, buttery Sicilian variety).

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •    4 Skin-On Barramundi Fillets
    •    1 1/4 cups Pearl Couscous
    •    1/2 lb Cocktail Tomatoes
    •    2 Scallions
    •    3 tbsps Roasted Almonds
    •    1/2 cup Plain Greek Yogurt
    •    1 oz Castelvetrano Olives
    •    1 tbsp Rice Vinegar
    •    2 Zucchini
    •    1 tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

Method

1. Prepare the ingredients: Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the tomatoes. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Using the flat side of your knife, smash the olives; remove and discard the pits, then roughly chop. Halve the zucchini lengthwise, then cut crosswise into 1/4-inch pieces. Roughly chop the almonds. Place the yogurt in a bowl; drizzle with olive oil and season with salt and pepper. Stir to combine.
   
   
2. Marinate the tomatoes: In a large bowl, combine the quartered tomatoes, sliced white bottoms of the scallions, chopped olives, and vinegar. Drizzle with olive oil and season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.
   
   
3. Cook the zucchini: While the tomatoes marinate, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 4 to 5 minutes, or until browned and softened. Transfer to a bowl. Wipe out the pan.
   
   
4. Cook the fish: Pat the fish dry with paper towels; season on both sides with salt, pepper, and the za’atar seasoning. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, 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.
   
   
5. Cook the couscous: While the fish cooks, add the couscous to the pot of boiling water and cook 5 to 7 minutes, or until tender. Drain thoroughly.
   
   
6. Finish the couscous & serve your dish: To the bowl of marinated tomatoes, add the cooked zucchini, cooked couscous, chopped almonds, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Serve the cooked fish over the finished couscous. Top the fish with the seasoned yogurt. Garnish with the sliced green tops of the scallions. Enjoy!
   

This great family recipe is thanks to Blue-Apron Recipes at https://www.blueapron.com/recipes/za-atar-barramundi-couscous-with-marinated-tomatoes-mint-yogurt

A crispy fish dish you can put together in minutes with an oh-so-tasty, healthy Vietnamese dressing.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    2 tbsps peanut or sunflower oil
    •    4 barramundi fillets
    •    1 ⁄ 4 wombok, thinly sliced (or cabbage)
    •    1 red onion, thinly sliced
    •    6 Dutch carrots (we used purple)
    •    2 bird’s eye chillies, thinly sliced
    •    1 bunch coriander, leaves picked
    •    1 bunch mint, leaves picked
    •    100g bean sprouts

Dressing:

    •    1 tsp brown sugar
    •    11 ⁄ 2 tbs rice wine vinegar
    •    Juice of 2 limes
    •    2 tbsps peanut or sunflower oil
    •    1 tbsp fish sauce

Method

1. Heat oil in a frypan over medium-high heat. Add the fish, skin side down, and cook, pressing down for 2 minutes to flatten, then for a further 4 minutes or until skin is crisp and golden.
2. Turn and cook for 3 minutes or until cooked through. Set aside to rest, lightly covered in foil. For the dressing, combine all the ingredients and set aside.
3. Use a mandoline or vegetable peeler to slice the carrots lengthways into ribbons. Combine with remaining ingredients and toss with some of the dressing. Serve with fish and drizzle over remaining dressing.

This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/crispy-skin-barramundi-vietnamese-slaw/b0ba2a4a-af45-482c-bc8d-e71cb3953c59

Easy and healthy, crispy-crunchy fish sticks that will satisfy both little and big kids (adults) alike. And if you’ve got a few extra minutes to spare, this is a great recipe to get little hands involved in all the fun steps. There’s plenty of fun dipping and coating action. Recipe, food styling & photography by Tabitha Blue of Fresh Mommy Blog.

Prep Time

    •    Prep time: 12 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    3 4 oz Australis Barramundi fillets
    •    2 tbsps vegetable oil
    •    1 cup panko bread crumbs
    •    1/2 cup parmesan cheese
    •    1/2 tsp sea salt
    •    1/2 tsp pepper
    •    1/4 tsp cayenne pepper
    •    1/4 tsp paprika
    •    2 eggs, beaten
    •    1/4 cup flour
    •    Lemon wedges and marinara sauce, for serving

Method

1. Toast panko crumbs by spreading on to a baking sheet and place under the oven broiler for 1-2 minutes, but no longer to avoid burning.
2. Preheat oven to 450 degrees F. Spread oil on a large baking sheet and cut thawed fillets down the middle, then cut each of those in half, creating four “sticks.” Season with salt and
   pepper.
3. In a shallow dish, I used a pie plate, combine toasted panko crumbs, parmesan, salt, pepper, cayenne and paprika. In a separate dish, add flour. In a third dish, beat eggs. Coat fish strips by dipping in flour, then dip in beaten eggs, then coat with panko crumbs. Arrange fish sticks on the prepared pan.
4. Bake for 12-14 minutes, turning halfway through, until cooked through. Serve hot and enjoy!

This great family recipe is thanks to The Better Fish Recipes at https://www.thebetterfish.com/recipe/panko-parmesan-barramundi-fish-sticks/

Herby za’atar lends vibrant flavor to our crispy-skinned barramundi—perfectly contrasted by a dollop of creamy, cooling tzatziki sauce. It’s the ideal partner for our couscous, tossed with a sweet-and-savory mix of salsa verde-dressed kale, roasted peppers, and dates.

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4

Ingredients

    •    4 Skin-On Barramundi Fillets
    •    1 cup Yellow Couscous
    •    6 oz Shredded Kale
    •    2 cloves garlic
    •    1/2 cup Tzatziki (Cucumber-Yogurt Sauce)
    •    3 oz Dried Medjool Dates
    •    2 oz Sliced Roasted Red Peppers
    •    1/3 cup Salsa Verde
    •    1 tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)

Method

1. Prepare the ingredients: Wash and dry the kale. Pit and roughly chop the dates. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.
   
   
2. Cook the couscous: In a medium pot, combine the couscous, chopped dates and garlic, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Drizzle with olive oil; taste, then season with salt and pepper if desired. Cover to keep warm.
   
   
3. Cook & dress the kale: While the couscous cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the kale and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a large bowl. Stir in the salsa verde and chopped peppers. Cover with foil to keep warm. Wipe out the pan.
   
   
4. Cook the fish: Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until the fish is browned and cooked through. Turn off the heat.
   
   
5. Fish the couscous & serve your dish: While the fish cooks, add the cooked couscous to the bowl of dressed kale. Drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the cooked fish over the finished couscous. Top the fish with the tzatziki. Enjoy!

This great family recipe is thanks to Blue-Apron Recipes at https://www.blueapron.com/recipes/spiced-barramundi-with-mediterranean-couscous-tzatziki-sauce