3-4Scallions, thinly sliced on a bias (about 1/2 cup)
1Small bunch cilantro, leaves and stems, minced (about 1/2 cup)
1Jalapeño pepper, finely diced (remove seeds for less heat)
1Garlic clove, finely minced
Zest from 1 lime
1/4 cupFreshly squeezed lime juice
1/4 cupExtra virgin olive oil
Salt and pepper to taste
46-oz barramundi fillets with skin
All purpose flour, for dredging
2 tablespoonsVegetable oil
Corn or flour tortillas, warm, for serving (optional)
The Classic Preparation of Mexico City.
Add corn tortillas to this meal and you will instantly have the makings for a fish taco crowd pleaser.
Step 1 In a small bowl, mix together the scallions, cilantro, jalapeño, garlic, lime zest, lime juice, honey, olive oil, salt and pepper. Taste for seasoning and adjust as needed, then set aside while you prepare the fish.
Step 2 Pat the barramundi fillets very dry, then season both sides with salt and pepper. Heat the oil in a large heavy bottomed sauté pan (cast iron works great) over medium high heat. Dredge each fillet lightly in flour, tapping off any excess, and place in the pan skin-side down. Use a fish spatula to press down on the fillet for about 30 seconds to prevent the skin from curling up and help it cook evenly. Cook until opaque around the edges, then flip to finish on the other side. It should take about 2-3 minutes on each side, depending on thickness. Repeat with the remaining fillets.
Step 3 Transfer the fish to a platter and spoon sauce over top. Serve immediately with warm tortillas and extra sauce on the side.
Notes For a gluten free version, a gluten-free flour blend can be substituted for the all-purpose flour, or it can be omitted altogether.