Chef Inspired
Barramundi with Sweet Onions
and Red Plums adapted from Melissa Clark
- Serves 4
Barramundi with Sweet Onions
-
RECIPE CREATED BY
Melissa Clark -
Pairs With Rose Wine
-
Perfect For Back to School
-
Perfect for Parties
Ingredients
¼
cup
extra virgin olive oil
2
sweet onion
such as vidalia or walla walla, very thinly sliced
such as vidalia or walla walla, very thinly sliced
2
garlic clove
smashed
smashed
2
sprigs
rosemary
1.5
tablespoons
red wine vinegar
2
teaspoons
honey
sea salt
6
red plum
firm, halved and pitted
firm, halved and pitted
1
1/2
The Better Fish® Barramundi Skinless Fillets
skinless
skinless
Nutrition per serving
| Calories | 281.08kcal | 14% |
|---|---|---|
| Fat | 15.48 | 22% |
| Carbs | 19.15 | 7% |
| Sugars | 15.47 | 17% |
| Protein | 17.45 | 35% |
| Sodium | 200.26mg | 10% |
| Fiber | 2.08 | 7% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 281.08kcal | 14% |
|---|---|---|
| Fat | 15.48 | 22% |
| Saturated Fat | 2.43 | 12% |
| Monounsaturated Fat | 10.54 | 1054% |
| Polyunsaturated Fat | 1.55 | 155% |
| Carbs | 19.15 | 7% |
| Fiber | 2.08 | 7% |
| Sugars | 15.47 | 17% |
| Protein | 17.45 | 35% |
| Cholesterol | 42.53mg | 14% |
| Sodium | 200.26mg | 10% |
| Calcium | 30.6mg | 4% |
| Magnesium | 13.76mg | 4% |
| Potassium | 519.71mg | 15% |
% Daily Value*
| Iron | 0.54mg | 4% |
|---|---|---|
| Zinc | 0.21mg | 2% |
| Phosphorus | 34.41mg | 5% |
| Vitamin A | 108.87mkg | 14% |
| Thiamin B1 | 0.05mg | 5% |
| Riboflavin B2 | 0.04mg | 3% |
| Niacin B3 | 0.51mg | 3% |
| Vitamin B6 | 0.12mg | 9% |
| Folic Acid B9 | 5.83mkg | 3% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 12.7mg | 16% |
| Vitamin D | 7.65mkg | 153% |
| Vitamin E | 2.32mg | 19% |
| Vitamin K | 15.51mkg | 21% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
7.8
/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 2.08 | 7% DV |
| Protein 17.45 | 35% DV |
| Calcium 30.6mg | 4% DV |
| Magnesium 13.76mg | 4% DV |
| Potassium 519.71mg | 15% DV |
| Iron 0.54mg | 4% DV |
| Vitamin A 108.87mkg | 14% DV |
| Vitamin C 12.7mg | 16% DV |
Nutrients with negative impact
| Saturated Fat 2.43 | 12% DV |
| Carbs 19.15 | 7% DV |
| Sugars 15.47 | 17% DV |
| Cholesterol 42.53mg | 14% DV |
| Sodium 200.26mg | 10% DV |
Relish the end of summer. Red juicy plums mingle with sweet onions. Now that’s perfect for end-of-summer BBQs.
This recipe has been adapted for Barramundi from Melissa Clark’s Swordfish with Sweet Onions and Red Plums.
Food styling & photography by Nicole Gaffney.
Instructions
Step 1
Light a grill or preheat the broiler. In a large skillet, heat 3 tablespoons of the olive oil over high heat. Add the onions, garlic, rosemary, vinegar and honey and cook until the onions soften, about 4 minutes. Season with salt and pepper. Cover and cook over low heat until the onions are very tender, about 10 minutes. Add the plums to the skillet, cover and cook until the plums are tender, about 8 minutes. Discard the rosemary sprigs.
Step 2
Meanwhile, brush the barramundi with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the fish until it is just cooked through, about 5 minutes per side. Spoon the onions and plums onto a platter, top with the barramundi and serve.
Suggested sides
-
Rice
-
Kale
salad
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