Barramundi with Sweet Onions and Red Plums adapted from Melissa Clark

Cook time:
Serves 4 Ingredients: 1/4 cup - extra-virgin olive oil, 2 - sweet onions, such as Vidalia or Walla Walla, very thinly sliced, 2 - garlic cloves, smashed, 2 - rosemary sprigs, 1 1/2 tablespoons - red wine vinegar, 2 teaspoons - honey, Sea salt and freshly ground pepper, 6 - firm red plums, halved and pitted, 1 1/2 pounds - barramundi, skinless,
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Barramundi with Sweet Onions
and Red Plums adapted from Melissa Clark

  • Serves 4
  • RECIPE CREATED BY
    Melissa Clark

  • Pairs With Rose Wine

  • Perfect For Back to School

  • Perfect for Parties

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 sweet onions, such as Vidalia or Walla Walla, very thinly sliced
  • 2 garlic cloves, smashed
  • 2 rosemary sprigs
  • 1 1/2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • Sea salt and freshly ground pepper
  • 6 firm red plums, halved and pitted
  • 1 1/2 pounds barramundi, skinless

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Relish the end of summer.

Red juicy plums mingle with sweet onions. Now that’s perfect for end-of-summer BBQs. This recipe has been adapted for Barramundi from Melissa Clark’s Swordfish with Sweet Onions and Red Plums.  Food styling & photography by Nicole Gaffney.

  1. Step 1 Light a grill or preheat the broiler. In a large skillet, heat 3 tablespoons of the olive oil over high heat. Add the onions, garlic, rosemary, vinegar and honey and cook until the onions soften, about 4 minutes. Season with salt and pepper. Cover and cook over low heat until the onions are very tender, about 10 minutes. Add the plums to the skillet, cover and cook until the plums are tender, about 8 minutes. Discard the rosemary sprigs.
  2. Step 2 Meanwhile, brush the barramundi with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the fish until it is just cooked through, about 5 minutes per side. Spoon the onions and plums onto a platter, top with the barramundi and serve.
Suggested sides
  • Rice
  • Kale
    salad
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