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
    Rob Harbison

  • Pairs with Viognier

  • Perfect for Treat Yourself

  • Perfect for Solo or Several


1 6-oz The Better Fish® Barramundi Skinless Fillets
1 cup cauliflower florets
1 tablespoon butter
4 lemon wedge
2 cloves garlic
thinly sliced
pinch garlic salt
1 fresh lemon juice
2 tbsp pastrami rub
1 tablespoon olive oil
1 tablespoon flatleaf parsley
roughly chopped

Nutrition per serving

Calories 671.45kcal 34%
Fat 30.14 43%
Carbs 29.8 11%
Sugars 16.5 18%
Protein 70.07 140%
Sodium 1605.24mg 80%
Fiber 4.88 17%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 671.45kcal 34%
Fat 30.14 43%
Saturated Fat 10.91 55%
Monounsaturated Fat 13.64 1364%
Polyunsaturated Fat 2.16 216%
Carbs 29.8 11%
Fiber 4.88 17%
Sugars 16.5 18%
Protein 70.07 140%
Cholesterol 199.48mg 66%
Sodium 1605.24mg 80%
Calcium 91.93mg 11%
Magnesium 26.35mg 7%
Potassium 1543.79mg 44%

% Daily Value*

Iron 1.48mg 11%
Zinc 0.4mg 4%
Phosphorus 72.76mg 10%
Vitamin A 203.46mkg 25%
Thiamin B1 0.11mg 10%
Riboflavin B2 0.12mg 9%
Niacin B3 0.76mg 5%
Vitamin B6 0.3mg 21%
Folic Acid B9 105.49mkg 53%
Vitamin B12 0.02mkg 1%
Vitamin C 116.25mg 145%
Vitamin D 30.62mkg 612%
Vitamin E 2.63mg 22%
Vitamin K 90.67mkg 121%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

7.6 /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 4.88   17% DV
Protein 70.07   140% DV
Calcium 91.93mg   11% DV
Magnesium 26.35mg   7% DV
Potassium 1543.79mg   44% DV
Iron 1.48mg   11% DV
Vitamin A 203.46mkg   25% DV
Vitamin C 116.25mg   145% DV

Nutrients with negative impact

Saturated Fat 10.91   55% DV
Carbs 29.8   11% DV
Sugars 16.5   18% DV
Cholesterol 199.48mg   66% DV
Sodium 1605.24mg   80% DV

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.


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.
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.
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.
Step 4
Garnish with parsley and serve immediately.
Suggested sides
  • Garlic
  • Pecan &
    Peach Salad

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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.