Seasonal: Winter
Barramundi Bites with
Romesco Sauce and Chorizo
- 30m prep
- 20m cook
- Serves 8
Barramundi Bites with
-
RECIPE CREATED BY
Nicole Gaffney -
Pairs with White Wine
-
Perfect for Holiday Dinners
-
Perfect for Cocktail Parties
Ingredients
½
cup
extra virgin olive oil
divided
divided
1
plum tomato
2
tablespoons
blanched hazelnuts
⅓
cup
bread cube
diced, day-old, crusts removed
diced, day-old, crusts removed
2
cloves
garlic
peeled
peeled
2
tablespoons
blanched almonds
blanched, sliced or slivered
blanched, sliced or slivered
1
dried red chili
small, such as chile de arbol or cayenne, stem and seeds removed
small, such as chile de arbol or cayenne, stem and seeds removed
⅓
cup
roasted red pepper
drained
drained
2
tablespoons
sherry vinegar
1
teaspoon
smoked paprika powder
1
teaspoon
salt
1
pound
The Better Fish® Barramundi Skinless Fillets
salt
3
ounces
chorizo sausage
cured, thinly sliced on a bias
cured, thinly sliced on a bias
flatleaf parsley
for garnish
for garnish
toothpick
Nutrition per serving
| Calories | 234.04kcal | 12% |
|---|---|---|
| Fat | 19.93 | 28% |
| Carbs | 3.26 | 1% |
| Sugars | 0.72 | 1% |
| Protein | 10.65 | 21% |
| Sodium | 522.72mg | 26% |
| Fiber | 0.81 | 3% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 234.04kcal | 12% |
|---|---|---|
| Fat | 19.93 | 28% |
| Saturated Fat | 3.3 | 17% |
| Trans Fat | 0.01 | 1% |
| Monounsaturated Fat | 13.25 | 1325% |
| Polyunsaturated Fat | 2.4 | 240% |
| Carbs | 3.26 | 1% |
| Fiber | 0.81 | 3% |
| Sugars | 0.72 | 1% |
| Protein | 10.65 | 21% |
| Cholesterol | 27.96mg | 9% |
| Sodium | 522.72mg | 26% |
| Calcium | 22.43mg | 3% |
| Magnesium | 13.71mg | 4% |
% Daily Value*
| Potassium | 238.38mg | 7% |
|---|---|---|
| Iron | 0.76mg | 5% |
| Zinc | 0.34mg | 3% |
| Phosphorus | 38.09mg | 5% |
| Vitamin A | 154.49mkg | 19% |
| Thiamin B1 | 0.09mg | 8% |
| Riboflavin B2 | 0.07mg | 5% |
| Niacin B3 | 1.12mg | 7% |
| Vitamin B6 | 0.08mg | 6% |
| Folic Acid B9 | 4.59mkg | 2% |
| Vitamin B12 | 0.21mkg | 8% |
| Vitamin C | 6.18mg | 8% |
| Vitamin D | 3.99mkg | 80% |
| Vitamin E | 3.32mg | 28% |
| Vitamin K | 16.45mkg | 22% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
6.6
/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 0.81 | 3% DV |
| Protein 10.65 | 21% DV |
| Calcium 22.43mg | 3% DV |
| Magnesium 13.71mg | 4% DV |
| Potassium 238.38mg | 7% DV |
| Iron 0.76mg | 5% DV |
| Vitamin A 154.49mkg | 19% DV |
| Vitamin C 6.18mg | 8% DV |
Nutrients with negative impact
| Saturated Fat 3.3 | 17% DV |
| Trans Fat 0.01 | 1% DV |
| Carbs 3.26 | 1% DV |
| Sugars 0.72 | 1% DV |
| Cholesterol 27.96mg | 9% DV |
| Sodium 522.72mg | 26% DV |
Wow your guests with the flavors of Spain. Mix meaty barramundi with spicy chorizo and bright tangy romesco and you’ve got a party in a bite. This vibrant and mouthwatering appetizer is perfect for the holidays.
Notes:
– If sherry vinegar is unavailable, substitute red wine vinegar.
– Cured Spanish chorizo is hard, dried and should not be confused with the fresh variety, such as Mexican chorizo, which is a fresh sausage.
– This recipe makes more sauce than you’ll need for the appetizer. Leftovers will keep refrigerated for one week and can be frozen for longer storage. Serve it with more barramundi, grilled meats, fresh vegetables and potatoes!
Instructions
Step 1
Heat 1/4 cup olive oil in a medium, heavy-bottomed skillet (like cast iron) over medium heat. Add the plum tomato, hazelnuts and bread. Toss the nuts and bread around until they’re golden brown, then use a slotted spoon to remove them to the bowl of a food processor.
Step 2
When the tomato starts to brown and blister on one side, rotate it to another side and allow it to do the same thing. Repeat until all sides are browned. In the meantime, add the garlic cloves to the pan and toss them around until they begin to turn golden. Add the sliced almonds and dried chile and toss around for about one minute. These will begin to brown quickly. When everything is golden, transfer to the food processor along with the tomato and any remaining oil.
Step 3
Add the roasted peppers, sherry vinegar, smoked paprika and salt to the food processor, then pulse a few times to get everything broken up. Let the motor run as you stream in the remaining 1/4 cup of olive oil. Process the sauce until it’s smooth but still has a little bit of texture remaining. Transfer to a bowl and set aside.
Step 4
Pat the barramundi fillets very dry, then cut lengthwise into strips. Remove the blood line, then slice crosswise into bite sized pieces as evenly as possible. Season with salt and pepper.
Step 5
Wipe out the same skillet you used earlier and heat 1 tablespoon olive oil. When the pan is hot, add a few pieces of barramundi, being careful not to overcrowd the pan. When they’re golden and nicely seared, flip, then remove them from the pan once they’re totally cooked through. Repeat with the remaining pieces. At this point, cooked barramundi bites can be held, covered, in a 175 degree oven for up to 1 hour.
Step 6
To assemble, spoon the Romesco sauce on to a platter and spread it out into a thick line. Skewer a piece of barramundi and a piece of chorizo with a toothpick, then place it down onto the sauce. Repeat with the remaining barramundi and chorizo. Place a small leaf of parsley on top of each skewer and serve immediately.
Suggested sides
-
Marcona
Almonds -
Butternut
Squash Soup
SHARE YOUR MEAL WITH US
Tag @thebetterfish on Instagram for a chance to win freebies!
You may also like
-
-
Light and Lean
-
Family-Friendly
