Cedar Planked Barramundi with Pickled Nectarines

Cook time:
Serves 4 Ingredients: 1 cup - white distilled vinegar, 1/2 cup - water, 2 teaspoons - salt, 2 tablespoons - sugar, 4 - medium nectarines, pitted and sliced 1/4 inch thick, 1/2 - medium red onion, thinly sliced, 2 - untreated cedar planks, soaked for at least 1 hour, 2 teaspoons - dijon mustard, 2 teaspoons - brown sugar, 1 teaspoon - salt, freshly cracked black pepper, to taste, 4 - 6-oz barramundi fillets, skin on or off, Extra virgin olive oil, for drizzling, 1/4 cup - fresh basil leaves, roughly chopped,
Recipes Where to Buy
Light and Lean

Cedar Planked Barramundi
with Pickled Nectarines

  • 40m prep
  • 20m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs with Iced Tea

  • Perfect For Summer Brunch

  • Perfect For Picnics

Ingredients

1 cup distilled white vinegar
½ cup water
2 teaspoons salt
2 tablespoons sugar
4 nectarine
medium, pitted and sliced 1/4 inch thick
½ red onion
medium, thinly sliced
2 cedar plank
untreated, soaked for at least 1 hour
2 teaspoons dijon mustard
2 teaspoons brown sugar
1 teaspoon salt
black peppercorn
freshly cracked, to taste
4 6-oz The Better Fish® Barramundi Skinless Fillets
skin on or off
extra virgin olive oil
for drizzling
¼ cup basil leaf
roughly chopped
Servings

Nutrition per serving

Calories 213.69kcal 11%
Fat 5.16 7%
Carbs 22.14 9%
Sugars 18.27 20%
Protein 17.94 36%
Sodium 1778.81mg 89%
Fiber 2.4 9%

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

Nutrition per serving

Amount per serving

Calories 213.69kcal 11%
Fat 5.16 7%
Saturated Fat 0.99 5%
Monounsaturated Fat 2.71 271%
Polyunsaturated Fat 0.53 53%
Carbs 22.14 9%
Fiber 2.4 9%
Sugars 18.27 20%
Protein 17.94 36%
Cholesterol 42.77mg 14%
Sodium 1778.81mg 89%
Calcium 31.74mg 4%
Magnesium 15.33mg 4%
Potassium 569.85mg 16%

% Daily Value*

Iron 0.55mg 4%
Zinc 0.29mg 3%
Phosphorus 40.88mg 6%
Vitamin A 148.71mkg 19%
Thiamin B1 0.05mg 5%
Riboflavin B2 0.04mg 3%
Niacin B3 1.47mg 9%
Vitamin B6 0.04mg 3%
Folic Acid B9 10.51mkg 5%
Vitamin B12 0mkg 0%
Vitamin C 7.64mg 10%
Vitamin D 7.65mkg 153%
Vitamin E 1.49mg 12%
Vitamin K 11.61mkg 15%

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

Health score

High
Medium
Low
4.1 /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 2.4   9% DV
Protein 17.94   36% DV
Calcium 31.74mg   4% DV
Magnesium 15.33mg   4% DV
Potassium 569.85mg   16% DV
Iron 0.55mg   4% DV
Vitamin A 148.71mkg   19% DV
Vitamin C 7.64mg   10% DV

Nutrients with negative impact

Saturated Fat 0.99   5% DV
Carbs 22.14   9% DV
Sugars 18.27   20% DV
Cholesterol 42.77mg   14% DV
Sodium 1778.81mg   89% DV

Summertime grilling at its best. There’s nothing quite like having perfectly grilled fish on a summer day. Fortunately, there are tricks that make this method almost effortless. Using cedar planks when grilling not only makes food handling a lot easier but it also helps to impart a delicious, smoky flavor to your fish.

Instructions

Step 1
Combine the vinegar, water, salt and sugar in a medium saucepan and bring to a boil. Place the nectarines and red onion into a jar or bowl. Pour the liquid over top, then let sit while you prepare the fish. Pickled nectarines can be made up to one week in advance. Store, covered, in the refrigerator.
Step 2
Preheat a gas or charcoal grill to medium heat. Mix together the mustard, brown sugar, salt and pepper in a small bowl. Pat the barramundi fillets very dry, then rub the mixture all over on both sides. Lightly oil the tops of the cedar planks, place them on the grill, close, and allow them to heat up for about 5 minutes. Carefully transfer the fillets to the cedar planks (skin side down) close the grill, and turn the heat down slightly to medium-low.
Step 3
Allow the fish to cook for about 10-15 minutes, depending on thickness. It will be done when the thickest part of the flesh is totally opaque throughout. Transfer the fish to a serving platter, then drain the pickled nectarines and red onions and spoon over the top. Drizzle with olive oil and sprinkle with chopped basil. Serve immediately.
Suggested sides
  • Tomato
    Salad
  • Grilled
    Vegetables
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