Barramundi Seared on Himalayan Rock Salt Slab

30m Prep

10m Cook

Serves 1

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  • 1 6” x 8” Himalayan salt slab
  • 1 tablespoon olive oil
  • 1 (6 oz) The Better Fish® Barramundi Skin-on Portion
  • pinch of black pepper
  • 1 tablespoon melted butter
  • 2 cloves garlic, thinly sliced
  • 1 lemon, juiced
  • 6 heirloom cherry tomatoes cut into quarters
  • Pinch of Bull’s Blood microgreens
  • 1 tablespoon roasted pepitas (pumpkin seeds)

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Recipe courtesy of Rob Harbison, Food Fanatics Chef for US Foods Metro New York.


Step 1
Pre-heat the Himalayan salt slab in the oven at 450℉ for 30 minutes.

Step 2
Season the Barramundi and rub with olive oil and garlic.

Step 3
Place the skin side down on heated salt slab, letting it sear for 1 to 2 minutes.

Step 4
Turn the fish skin side up on the heated salt slab and garnish with pumpkin seeds and heirloom tomatoes. Let it sear in the oven for 3 minutes.

Step 5
Remove from oven and place the fish and salt slab on a heat-resistant surface. Finish with additional olive oil and freshly squeezed lemon juice. Garnish with Bull’s Blood microgreens.

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