Celebrate spring with delicious fish and inventive flavors.
Southern springtime influences with crispy skin-on Australis Barramundi served with creamy corn and cheddar grits, braised heirloom tomatoes, and all things spring with bee pollen, lavender, honey, and delicate chives. Recipe by Kelly Armetta. Food styling & photography by Kassie Borreson.
Step 1Remove kernels from cob. Make corn stock by simmering for 10 minutes.
Step 2Saute minced garlic, shallots, and corn in a small pot with a tablespoon of canola oil.
Step 3Add grits and stir to coat, allowing to lightly brown. Season with salt and pepper.
Step 4Add stock and water. Let grits simmer for 10 minutes. Adjust viscosity to be slightly loose.
Step 5Fold in cheese and butter. Set aside for service.
For bee pollen vinaigrette
Step 1Using half the pollen, add vinegar and allow to infuse for 10 minutes. Add honey, salt, pepper, and lavender leaves. Add oil and mix vinaigrette. Just before service, add in remaining pollen and chives.
For the braised tomatoes
Step 1Cut two shallots into rings. Slice two cloves of garlic. Heat olive oil in a small pot.
Step 2Sear shallots and garlic. Add white wine and thyme. Add salt and pepper and simmer tomatoes for 5-6 minutes.
For the crispy-skinned barramundi
Step 1Heat a pan very hot and carefully add canola oil.
Step 2Pat the fish very dry and season with salt and pepper. Add fish into pan skin side down.
Step 3Cook for 4 minutes on the skin side. Turn fish over and sear on the opposite side for another 3 minutes.
Plating TipsIt is important to maintain the essence of the dish by having the skin extra crispy. Place the grits on the bottom of the individual serving dish. Top the grits with the barramundi, skin side up. Scoop the tomatoes with some juice onto the place around the outside of the grits. Drizzle the bee pollen vinaigrette around the plate with some drizzles over the tomatoes. Try not to cover the skin. Garnish with additional chives on top of the barramundi.