For Professional Chefs
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
1
salt
1
ear
corn
kernels removed
kernels removed
½
cup
corn
stock
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
wand
4
stems
chive
1
cup
cherry heritage tomato
2
ounces
white wine
2
ounces
olive oil
3
sprigs
fresh thyme
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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