Recipes — barramundi

Prep Time

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

Ingredients

    •   2 tbsps whole-grain mustard
    •   1 tbsp capers, drained
    •   1 tbsp chopped fresh tarragon (optional)
    •   4 tbsps plus 1 teaspoon olive oil
    •   4 6-ounce pieces skinless cod, halibut, or striped bass fillet
    •   kosher salt and black pepper
    •   1 large head Bibb lettuce, torn (about 6 cups)
    •   ½ English cucumber, thinly sliced
    •   ¼ small red onion, thinly sliced
    •   2 tbsps fresh lemon juice

Method

1. In a small bowl, stir together the mustard, capers, tarragon (if using), 2 tablespoons of the oil, and 2 tablespoons water. (If necessary, adjust the consistency with more water until the sauce is spoonable.)
2. Heat 1 teaspoon of the remaining oil in a large nonstick skillet over medium-high heat. Season the cod with ½ teaspoon salt and ¼ teaspoon pepper and cook until opaque throughout, 4 to 7 minutes per side.
3. Meanwhile, in a large bowl, toss the lettuce, cucumber, and onion with the lemon juice, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Drizzle the cod with the mustard-caper sauce and serve with the salad.

This great family recipe is thanks to REALSIMPLE Recipes at https://www.realsimple.com/food-recipes/browse-all-recipes/pan-fried-cod

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 30 minutes
    •    Yield: Serves 4

Ingredients

    •   1 cup quinoa
    •   2 1/2 teaspoons extra-virgin olive oil
    •   3/4 teaspoon paprika
    •   1/3 cup roughly chopped fresh dill
    •   2 teaspoons fresh lemon juice
    •   Coarse salt and ground pepper
    •   1 pound boneless, skinless tilapia fillets, divided into 8 pieces
    •   1 cup English cucumber (6 ounces), diced small
    •   1/3 cup feta (1 1/2 ounces), crumbled

Method

1. In a small saucepan, bring quinoa, 2 cups water, and 1 teaspoon salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer quinoa to a medium bowl and let cool 5 minutes.
2. In a large nonstick skillet, heat 1 1/2 teaspoons oil over medium-high. Pat fish dry and season with salt and pepper; sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping halfway through. Stir cucumber, dill, feta, 1 teaspoon oil, and lemon juice into quinoa. Season with salt and pepper. Divide quinoa among four plates and top with fish.

This great family recipe is thanks to Martha Stewart Recipes at https://www.marthastewart.com/337637/tilapia-and-quinoa-with-feta-and-cucumbe

Prep Time

    •    Prep time: 5 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •   4 x 200 gm barramundi fillets, skin on
    •   60 gm ginger, julienned
    •   3 cloves of garlic, thinly sliced
    •   6 spring onions, thinly sliced on an angle
    •   50 ml soy sauce
    •   ½ tsp sesame oil
    •   150 ml peanut oil
    •   600 gm assorted Asian green, such as bok choy, Chinese broccoli or choy sum, washed and cut roughly to the same size
    •   2 tbsp oyster sauce
    •   1 tbsp roasted sesame seeds
    •   Fried shallots, to serve

Method

1. Fill the bottom third of a wok with water and bring to the boil over high heat. Place fish fillets, skin-side down on greaseproof paper in a steamer basket that fits snugly in the wok, ensuring water doesn’t touch the base of the steamer. Scatter ginger and garlic over the fish, reserving 1 tsp of each to add to the Asian greens. Scatter over spring onion, seal steamer with a lid and steam fish until opaque and just cooked through (8-10 minutes).
2. Combine the soy sauce and sesame oil in a bowl, then brush over the fish and set aside to rest while you cook the greens.
3. Heat the peanut oil in a wok over high heat until smoking, add Asian greens, reserved ginger and reserved garlic and stir-fry until fragrant (1 minute). Add the oyster sauce and any remaining soy sauce mixture and toss to combine and greens are wilted. Scatter with sesame seeds and serve hot, topped with the steamed barramundi and scattered with coriander and fried shallots.

This great family recipe is thanks to Lifestyle Food Recipes at https://www.lifestylefood.com.au/recipes/23200/steamed-barramundi-with-asian-greens

This elegant barramundi burger is topped with dollops of tartare sauce, avocado and watercress.

Prep Time

    •    Prep time: 30 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •   4 x 100g skinless barramundi fillets, pinboned
    •   1/3 cup (50g) plain flour
    •   1 egg, lightly beaten
    •   2/3 cup (50g) dry breadcrumbs
    •   1/3 cup (80ml) olive oil
    •   4 bread rolls, split
    •   Watercress sprigs, to serve
    •   Sliced tomato, to serve
    •   Sliced avocado, to serve

Tartare Sauce:

    •   1 cup (300g) whole-egg mayonnaise
    •   2 tablespoons lemon juice, plus lemon wedges to serve
    •   2 tablespoons chopped cornichons
    •   1 tablespoon chopped capers
    •   1 tablespoon chopped flat-leaf parsley
    •   1/2 teaspoon Dijon mustard

Method

1. Season the fish fillets with salt and pepper. Coat in the flour, then dip in the egg and then into the breadcrumbs. Place on a plate and chill for at least 30 minutes.
2. Heat the olive oil in a deep heavy-based frypan over medium heat. In 2 batches, add the fish and cook for 3-4 minutes each side until golden and cooked through. Drain on paper towel.
3. Meanwhile, for tartare sauce, combine ingredients in a bowl and season to taste.
4. Spread a little tartare onto bun bases, then top with watercress, tomato, avocado and fish. Dollop with a little more tartare and place bun lids on top. Serve with lemon.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/barramundi-burgers-tartare-sauce/0199931f-0e6d-4683-9a30-813e232b6d8a

Prep Time

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

Ingredients

    •   2 pounds Pacific cod or some other white fish fillets (such as halibut)
    •   3/4 cup dry white wine (such as Sauvignon Blanc)
    •   1/2 cup mixed olives
    •   zest from 1 lemon, cut into strips
    •   1 tablespoon olive oil
    •   kosher salt and pepper
    •   1/4 teaspoon red pepper flakes
    •   1/4 cup fresh flat-leaf parsley, chopped

Method

1. Heat oven to 400° F.
2. Place the fish in a small roasting pan. Add enough wine (about 3/4 cup) to reach halfway up the sides of the fish. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and the red pepper.
3. Roast until the fish is cooked through and flakes easily with a fork, about 20 minutes. Remove from oven and sprinkle with the parsley. Divide the fish among individual plates and spoon the olives and wine sauce over the top.

This great family recipe is thanks to RealSimple Recipes at https://www.realsimple.com/food-recipes/browse-all-recipes/roasted-pacific-cod-olives-lemon