Chef Inspired
Avocado Toast with Burrata and Blackened Barramundi
- 10m prep
- 10m cook
- Serves 2
-
RECIPE CREATED BY
Kelly Armetta
Ingredients
12
oz
The Better Fish® Barramundi Skinless Fillets
2
slices
sourdough bread
remove center
remove center
1.5
oz
olive oil
2
stalks
spring onion
chopped
chopped
1
avocado
sliced
sliced
½
oz
sherry vinegar
1
ball
burrata cheese
split in 2
split in 2
16
cherry tomato
cut in half
cut in half
1
salt
to taste
to taste
1
pepper/spice
to taste
to taste
Nutrition per serving
| Calories | 713.83kcal | 36% |
|---|---|---|
| Fat | 47.28 | 68% |
| Carbs | 29.69 | 11% |
| Sugars | 5.72 | 6% |
| Protein | 44.51 | 89% |
| Sodium | 745.2mg | 37% |
| Fiber | 7.79 | 28% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 713.83kcal | 36% |
|---|---|---|
| Fat | 47.28 | 68% |
| Saturated Fat | 13.8 | 69% |
| Monounsaturated Fat | 23.01 | 2301% |
| Polyunsaturated Fat | 3.97 | 397% |
| Carbs | 29.69 | 11% |
| Fiber | 7.79 | 28% |
| Sugars | 5.72 | 6% |
| Protein | 44.51 | 89% |
| Cholesterol | 125.88mg | 42% |
| Sodium | 745.2mg | 37% |
| Calcium | 187.29mg | 23% |
| Magnesium | 49.54mg | 13% |
| Potassium | 1328.5mg | 38% |
% Daily Value*
| Iron | 2.27mg | 16% |
|---|---|---|
| Zinc | 1.07mg | 11% |
| Phosphorus | 107.38mg | 15% |
| Vitamin A | 638.42mkg | 80% |
| Thiamin B1 | 0.31mg | 28% |
| Riboflavin B2 | 0.26mg | 19% |
| Niacin B3 | 3.54mg | 22% |
| Vitamin B6 | 0.34mg | 24% |
| Folic Acid B9 | 138.44mkg | 69% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 28.95mg | 36% |
| Vitamin D | 15.31mkg | 306% |
| Vitamin E | 5.48mg | 46% |
| Vitamin K | 71.36mkg | 95% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
8.3/10
Health score
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
| Fiber 7.79 | 28% DV |
| Protein 44.51 | 89% DV |
| Calcium 187.29mg | 23% DV |
| Magnesium 49.54mg | 13% DV |
| Potassium 1328.5mg | 38% DV |
| Iron 2.27mg | 16% DV |
| Vitamin A 638.42mkg | 80% DV |
| Vitamin C 28.95mg | 36% DV |
Nutrients with negative impact
| Saturated Fat 13.8 | 69% DV |
| Carbs 29.69 | 11% DV |
| Sugars 5.72 | 6% DV |
| Cholesterol 125.88mg | 42% DV |
| Sodium 745.2mg | 37% DV |
A simple but flavorful entrée with multiply influences.
Instructions
Step 1
Heat cast iron pan on medium heat
Step 2
Season barramundi with blackened seasoning
Step 3
Add fish to pan and sear for 3 minutes on each side
Step 4
Brush sourdough with olive oil and toast
Step 5
Mix tomatoes with sherry, remaining oil, green onions, salt and pepper
Step 6
Place sourdough onto plate and fill with burrata
Step 7
Lay slices of avocado on top of burrata bread
Step 8
Place fish onto avocado toast
Step 9
Top with tomato mixture
