Crispy Skin Barramundi with Cheddar Grits, Braised Tomatoes and Bee Pollen Vinaigrette

Cook time:
Serves 4 Ingredients: 4 - (6oz) skin-on Australis Barramundi fillets, 2 tablespoons - canola oil, salt and pepper to taste, 1 - ear of corn, kernels removed, 1/2 cup - corn stock, 1 cup - white grits, 1 cup - water, 1/4 cup - cheddar cheese, 1 tablespoon - butter, 5 cloves - garlic, 2 - shallots, 1 tablespoon - bee pollen, 1 ounce - white vinegar, 2 ounces - canola oil, 2 tablespoons - honey, 1 wand - lavender, 4-5 stems - chives, 1 cup - heirloom cherry tomatoes, 2 ounces - white wine, 2 ounces - olive oil, 3 sprigs - thyme,
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Crispy Skin Barramundi with Cheddar Grits, Braised Tomatoes and Bee Pollen Vinaigrette

  • 45m prep
  • 20m cook
  • Serves 4
  • RECIPE CREATED BY
    Kelly Armetta

  • Pairs with Cold Beer

  • Perfect for Weekends

  • Perfect for Friends

Ingredients

4 x The Better Fish® Barramundi Skinless Fillets
2 tablespoons rapeseed oil
salt
1 ear corn
kernels removed
½ cup corn
stock
1 cup white grits
1 cup water
¼ cup cheddar cheese
1 tablespoon butter
5 garlic clove
2 shallot
1 tablespoon pollen
1 ounce vinegar
2 ounces rapeseed oil
2 tablespoons honey
1 lavender
wand
4 stems chive
1 cup cherry heritage tomato
2 ounces white wine
2 ounces olive oil
3 sprigs fresh thyme
Servings

Nutrition per serving

Calories 696.41kcal 35%
Fat 42.83 61%
Carbs 54.82 21%
Sugars 15.2 17%
Protein 24.53 49%
Sodium 301.4mg 15%
Fiber 4.39 16%

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

Nutrition per serving

Amount per serving

Calories 696.41kcal 35%
Fat 42.83 61%
Saturated Fat 7.46 37%
Trans Fat 0.16 16%
Monounsaturated Fat 25.52 2552%
Polyunsaturated Fat 8.12 812%
Carbs 54.82 21%
Fiber 4.39 16%
Sugars 15.2 17%
Protein 24.53 49%
Cholesterol 58.04mg 19%
Sodium 301.4mg 15%
Calcium 98.29mg 12%
Magnesium 40.09mg 11%

% Daily Value*

Potassium 562.2mg 16%
Iron 2.5mg 18%
Zinc 0.84mg 8%
Phosphorus 127.27mg 18%
Vitamin A 161.56mkg 20%
Thiamin B1 0.32mg 29%
Riboflavin B2 0.22mg 16%
Niacin B3 2.87mg 18%
Vitamin B6 0.22mg 16%
Folic Acid B9 31.81mkg 16%
Vitamin B12 0.1mkg 4%
Vitamin C 9.34mg 12%
Vitamin D 7.7mkg 154%
Vitamin E 5.93mg 49%
Vitamin K 36.62mkg 49%

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

Health score

High
Medium
Low
7 /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 4.39   16% DV
Protein 24.53   49% DV
Calcium 98.29mg   12% DV
Magnesium 40.09mg   11% DV
Potassium 562.2mg   16% DV
Iron 2.5mg   18% DV
Vitamin A 161.56mkg   20% DV
Vitamin C 9.34mg   12% DV

Nutrients with negative impact

Saturated Fat 7.46   37% DV
Trans Fat 0.16   16% DV
Carbs 54.82   21% DV
Sugars 15.2   17% DV
Cholesterol 58.04mg   19% DV
Sodium 301.4mg   15% DV

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.

Instructions

For grits

Step 1
Remove kernels from cob. Make corn stock by simmering for 10 minutes.
Step 2
Saute minced garlic, shallots, and corn in a small pot with a tablespoon of canola oil.
Step 3
Add grits and stir to coat, allowing to lightly brown. Season with salt and pepper.
Step 4
Add stock and water. Let grits simmer for 10 minutes. Adjust viscosity to be slightly loose.
Step 5
Fold in cheese and butter. Set aside for service.

For bee pollen vinaigrette

Step 6
Using 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 7
Cut two shallots into rings. Slice two cloves of garlic. Heat olive oil in a small pot.
Step 8
Sear 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 9
Heat a pan very hot and carefully add canola oil.
Step 10
Pat the fish very dry and season with salt and pepper. Add fish into pan skin side down.
Step 11
Cook for 4 minutes on the skin side. Turn fish over and sear on the opposite side for another 3 minutes.
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Ingredients

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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.

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