Chef Inspired
Grilled Barramundi with Asian Salsa Verde
and Citrus & Fennel Salad
- 20m prep
- 20m cook
- Serves 4
Grilled Barramundi with Asian Salsa Verde
-
RECIPE CREATED BY
Woldy Reyes -
Pairs with White Wine
-
Perfect for Entertaining
-
Perfect for Friends
Ingredients
4
skin-on
The Better Fish® Barramundi Skinless Fillets
kosher salt
black peppercorn
extra virgin olive oil
¼
cup
flatleaf parsley
finely chopped
finely chopped
¼
cup
cilantro (coriander herb)
finely chopped
finely chopped
¼
cup
spring onion
finely chopped
finely chopped
1
tablespoon
parsley
finely minced
finely minced
1
poblano chili pepper
1
jalapeno pepper
seeded and chopped
seeded and chopped
5
fresh lime juice
juiced, with one of the limes zested
juiced, with one of the limes zested
½
cup
thai sweet chilli sauce
¼
cup
fish sauce
1
blood orange
medium
medium
1
red navel orange
medium
medium
1
grapefruit
large
large
1
fennel bulb
medium, thinly sliced
medium, thinly sliced
½
red onion
medium, thinly sliced
medium, thinly sliced
¼
cup
flatleaf parsley
fresh
fresh
¼
cup
coriander leaves
¼
cup
spring onion
chopped
chopped
Nutrition per serving
| Calories | 279.06kcal | 14% |
|---|---|---|
| Fat | 4.87 | 7% |
| Carbs | 41.92 | 16% |
| Sugars | 31.84 | 35% |
| Protein | 19.89 | 40% |
| Sodium | 1680.99mg | 84% |
| Fiber | 5.37 | 19% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 279.06kcal | 14% |
|---|---|---|
| Fat | 4.87 | 7% |
| Saturated Fat | 1.02 | 5% |
| Monounsaturated Fat | 2.71 | 271% |
| Polyunsaturated Fat | 0.56 | 56% |
| Carbs | 41.92 | 16% |
| Fiber | 5.37 | 19% |
| Sugars | 31.84 | 35% |
| Protein | 19.89 | 40% |
| Cholesterol | 42.77mg | 14% |
| Sodium | 1680.99mg | 84% |
| Calcium | 111.56mg | 14% |
| Magnesium | 66.15mg | 18% |
| Potassium | 984.57mg | 28% |
% Daily Value*
| Iron | 1.61mg | 12% |
|---|---|---|
| Zinc | 0.48mg | 5% |
| Phosphorus | 69.3mg | 10% |
| Vitamin A | 522.45mkg | 65% |
| Thiamin B1 | 0.11mg | 10% |
| Riboflavin B2 | 0.1mg | 7% |
| Niacin B3 | 1.53mg | 10% |
| Vitamin B6 | 0.22mg | 16% |
| Folic Acid B9 | 81.87mkg | 41% |
| Vitamin B12 | 0.09mkg | 4% |
| Vitamin C | 112.54mg | 141% |
| Vitamin D | 7.65mkg | 153% |
| Vitamin E | 1.43mg | 12% |
| Vitamin K | 210.69mkg | 281% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
6.8
/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 5.37 | 19% DV |
| Protein 19.89 | 40% DV |
| Calcium 111.56mg | 14% DV |
| Magnesium 66.15mg | 18% DV |
| Potassium 984.57mg | 28% DV |
| Iron 1.61mg | 12% DV |
| Vitamin A 522.45mkg | 65% DV |
| Vitamin C 112.54mg | 141% DV |
Nutrients with negative impact
| Saturated Fat 1.02 | 5% DV |
| Carbs 41.92 | 16% DV |
| Sugars 31.84 | 35% DV |
| Cholesterol 42.77mg | 14% DV |
| Sodium 1680.99mg | 84% DV |
The brightest of winter’s fruit and vegetable bounty bring out the best in fish fresh from the grill. Impress loved ones and guests alike with artfully combined flavors of the season in this simple-to-prep dinner.
Recipe courtesy of Chef Woldy Reyes of WOLDY’S ku.si.na. interviewed in this edition of The Current on his unique career transition from fashion to food, his #eatcolor philosophy, and the need for improved access to healthy, affordable food in underserved neighborhoods. Photos by Mill.Media.
Instructions
Step 1
Place poblano pepper directly on the stove burner over medium-high flame. Blister the skin on each side until it is blackened. Transfer the pepper to a small bowl and let it cool completely. Remove and discard the blackened skin and seeds. Chop the pepper, combine all the ingredients in a bowl, and whisk together.
Step 2
In a large bowl, combine fennel, red onion, parsley, cilantro, and scallions. Using a sharp knife, peel the skin and pith of blood orange, cara cara orange, and grapefruit. Slice the citrus in rounds and add to the fennel, red onion, and herb mixture. Spoon 2 tablespoons of the Asian salsa verde into the bowl and toss lightly together. Season the salad with salt and pepper.
Step 3
Preheat the grill pan to medium-high heat. Drizzle the fillets with extra virgin olive oil on both sides and season with kosher salt and fresh cracked black pepper. Place the fillets skin side down and grill for 5-6 minutes to get the skin crispy. Flip the fillets and cook for another 2-3 minutes.
Step 4
Place the Citrus + Fennel salad evenly on a platter, place the fillets, top the salad with fillets and spoon the Asian Salsa Verde over each of the fillets.
Suggested sides
-
Roasted
Red Potatoes -
Spiced
Chickpeas
