Chef Inspired
Grilled Barramundi with Charred Serrano-Basil
Vinaigrette adapted from Bobby Flay
- Serves 4
Grilled Barramundi with Charred Serrano-Basil
-
RECIPE CREATED BY
Bobby Flay
Ingredients
Grilled Barramundi
- 4 (6-8 oz) barramundi fillets, skin-on or skinless
- Salt and pepper
- 6 tablespoons extra-virgin olive oil
Charred Serrano Basil Vinaigrette
- 2 Serrano chiles, grilled and chopped
- 3 tablespoons diced red onion
- 3 finely chopped garlic cloves
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 1/4 cup rice wine vinegar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- 2 tablespoons finely chopped fresh basil
Spicy, fast, and fresh.
Charred Serranos meet fresh basil in this fast grilled summer dinner. This recipe has been adapted for Barramundi from Bobby Flay’s Grilled Sea Bass with Charred Serrano-Basil Vinaigrette. Food styling & photography by Nicole Gaffney.
- Step 1 Make the Charred Serrano Basil Vinaigrette Combine the Serranos, onion, garlic, mustard, vinegars, salt and pepper in a blender and mix well. With the motor running, slowly add the oil and blend until emulsified. Pour into a bowl and stir in the chopped basil.
- Step 2 Make the Grilled Barramundi Heat grill to medium-high. Brush both sides of each fish with the oil and season with the salt and pepper. Grill fish until slightly charred on one side, 4 to 5 minutes. Using a heavy-duty spatula, carefully turn the fish over, close the cover and continue grilling until the fish is just cooked through, 6 to 7 minutes. Remove from the grill and immediately drizzle fish with 2 tablespoons of the vinaigrette.
Suggested sides
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Quinoa
-
Green
salad
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