Chef Inspired
Broiled Barramundi
with Heirloom Cauliflower
- 3m prep
- 7m cook
- Serves 1
Broiled Barramundi
-
RECIPE CREATED BY
Rob Harbison -
Pairs with Viognier
-
Perfect for Treat Yourself
-
Perfect for Solo or Several
Ingredients
1
6-oz
The Better Fish® Barramundi Skinless Fillets
1
cup
cauliflower florets
tri-color
tri-color
1
tablespoon
butter
melted
melted
4
lemon wedge
juiced
juiced
2
cloves
garlic
thinly sliced
thinly sliced
1
pinch
garlic salt
1
fresh lemon juice
juiced
juiced
2
tbsp
pastrami rub
1
tablespoon
olive oil
1
tablespoon
flatleaf parsley
roughly chopped
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
High
Medium
Low
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.
Instructions
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
Bread -
Pecan &
Peach Salad
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