Barramundi Bites with Romesco Sauce and Chorizo

Cook time:
Serves 8-10 as an appetizer Ingredients: 1/2 cup - extra virgin olive oil, divided, 1 - plum tomato, 2 tablespoons - blanched hazelnuts, 1/3 cup - cubed day-old bread, crusts removed, 2 - cloves of garlic, peeled, 2 tablespoons - blanched sliced or slivered almonds, 1 - small dried chile pepper, such as chile de arbol or cayenne, stem and seeds removed, 1/3 cup - jarred roasted red peppers, drained, 2 tablespoons - sherry vinegar*, 1 teaspoon - smoked paprika, 1 teaspoon - salt, 1 pound - skinless barramundi fillets, Salt and freshly cracked black pepper, 3 ounces - cured Spanish chorizo**, thinly sliced on a bias, Flat leaf parsley leaves, for garnish, Toothpicks,
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Seasonal: Winter

Barramundi Bites with
Romesco Sauce and Chorizo

  • 30m prep
  • 20m cook
  • Serves 8
    Nicole Gaffney

  • Pairs with White Wine

  • Perfect for Holiday Dinners

  • Perfect for Cocktail Parties


½ cup extra virgin olive oil
1 plum tomato
2 tablespoons blanched hazelnuts
cup bread cube
diced, day-old, crusts removed
2 cloves garlic
2 tablespoons blanched almonds
blanched, sliced or slivered
1 dried red chili
small, such as chile de arbol or cayenne, stem and seeds removed
cup roasted red pepper
2 tablespoons sherry vinegar
1 teaspoon smoked paprika powder
1 teaspoon salt
1 pound The Better Fish® Barramundi Skinless Fillets
3 ounces chorizo sausage
cured, thinly sliced on a bias
flatleaf parsley
for garnish

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

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.

– 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!


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
  • Butternut
    Squash Soup

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.