Broiled Barramundi with Heirloom Cauliflower

Cook time:
Serves 1 Ingredients: 1 - 6-oz barramundi skin-on portion (or skinless), 1 cup - tri-color cauliflower florets, 1 tablespoon - melted butter, 4 - lemon wedges, juiced, 2 cloves - thinly sliced garlic, Pinch of garlic salt, 1 - lemon, juiced, 2 tbsp - Pastrami rub, 1 tablespoon - olive oil, 1 tablespoon - flat-leaf parsley, roughly chopped,
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Broiled Barramundi
with Heirloom Cauliflower

  • 3m prep
  • 7m cook
  • Serves 1

  • RECIPE CREATED BY
    Rob Harbison

  • Pairs with Viognier

  • Perfect for Treat Yourself

  • Perfect for Solo or Several

Ingredients

  • 1 6-oz barramundi skin-on portion (or skinless)
  • 1 cup tri-color cauliflower florets
  • 1 tablespoon melted butter
  • 4 lemon wedges, juiced
  • 2 cloves thinly sliced garlic
  • Pinch of garlic salt
  • 1 lemon, juiced
  • 2 tbsp Pastrami rub
  • 1 tablespoon olive oil
  • 1 tablespoon flat-leaf parsley, roughly chopped

Broiled Barramundi with Heirloom Cauliflower

Eye-popping color and flavor in ten? Count us in!

What’s the secret behind this easy-to-prep dinner?… Pastrami Rub!  Ready in well under 30 minutes, this Broiled Barramundi with Heirloom Cauliflower can be scaled up in size for a group, or enjoyed solo—whatever your dinner demands. Recipe courtesy of Rob Harbison, Food Fanatics Chef for US Foods Metro New York.

  1. Step 1 Place the fish and cauliflower florets in an oven-safe pan. Pour the melted butter over the barramundi skin-side up, and the cauliflower florets.
  2. Step 2 To the pan, add white wine, lemon juice, garlic and season with salt to taste. Place the Pastrami rub generously on the barramundi, drizzle olive oil, over top being careful not to wash rub off.
  3. Step 3 Broil for 7 minutes, keeping a close eye on it during the last 2 minutes to make sure the fish doesn’t burn.
  4. Step 4 Garnish with parsley and serve immediately.
  5. Want to make your own Pastrami rub? Here are some ideas — simply follow these links:
  6. Cooking Channel TV Pastrami Rub Recipe
  7. Barbecue Bible
  8. Tori’s Kitchen
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Suggested sides
  • Garlic
    Bread
  • Pecan &
    Peach Salad
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RecipesAll recipesChef InspiredBroiled Barramundi with Heirloom Cauliflower

barramundi broiled butter cauliflower easy clean-up entertaining fish frozen garlic gluten-free lemon low calorie olive oil Pastrami rub seafood skin-on skinless

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