Grilled Barramundi with Eggplant and Tomato Stacks

Cook time:
Serves 4 Ingredients: 1-2 - medium eggplants, sliced into rounds, about 1/2 inch thick (8 good slices), Kosher salt, 1 - clove garlic, 1 teaspoon - fresh lemon juice, 1 cup - packed basil leaves, 1/2 cup - extra virgin olive oil, plus more for drizzling, freshly cracked black pepper, to taste, 8 - 3-ounce pieces skinless barramundi fillets, 1-2 - medium heirloom tomatoes, sliced 1/2 thick (8 good slices), Aged balsamic vinegar, or balsamic reduction, for drizzling,
Recipes Where to Buy
Light and Lean

Grilled Barramundi with
Eggplant and Tomato Stacks

  • 40m prep
  • 10m cook
  • Serves 4
  • RECIPE CREATED BY
    Nicole Gaffney

  • Pairs with White Wine

  • Perfect For Date Night

  • Perfect For Back to School

Ingredients

2 aubergine
medium, sliced into rounds, about 1/2 inch thick
kosher salt
1 garlic clove
1 teaspoon fresh lemon juice
1 cup basil leaf
packed
½ cup extra virgin olive oil
plus more for drizzling
black peppercorn
freshly cracked, to taste
8 pieces The Better Fish® Barramundi Skinless Fillets
2 heritage tomato
medium, sliced 1/2 thick
aged balsamic vinegar
or balsamic reduction, for drizzling
Servings

Nutrition per serving

Calories 380.34kcal 19%
Fat 29.73 42%
Carbs 11.81 5%
Sugars 7.71 9%
Protein 18.08 36%
Sodium 225.41mg 11%
Fiber 4.43 16%

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

Nutrition per serving

Amount per serving

Calories 380.34kcal 19%
Fat 29.73 42%
Saturated Fat 4.42 22%
Monounsaturated Fat 20.84 2084%
Polyunsaturated Fat 3.16 316%
Carbs 11.81 5%
Fiber 4.43 16%
Sugars 7.71 9%
Protein 18.08 36%
Cholesterol 42.53mg 14%
Sodium 225.41mg 11%
Calcium 36.57mg 5%
Magnesium 27.28mg 7%
Potassium 709.09mg 20%

% Daily Value*

Iron 0.81mg 6%
Zinc 0.35mg 4%
Phosphorus 46.76mg 7%
Vitamin A 238.63mkg 30%
Thiamin B1 0.07mg 6%
Riboflavin B2 0.06mg 4%
Niacin B3 1.16mg 7%
Vitamin B6 0.16mg 11%
Folic Acid B9 38.9mkg 19%
Vitamin B12 0mkg 0%
Vitamin C 11.84mg 15%
Vitamin D 7.65mkg 153%
Vitamin E 4.79mg 40%
Vitamin K 50.93mkg 68%

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

Health score

High
Medium
Low
8.6 /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 4.43   16% DV
Protein 18.08   36% DV
Calcium 36.57mg   5% DV
Magnesium 27.28mg   7% DV
Potassium 709.09mg   20% DV
Iron 0.81mg   6% DV
Vitamin A 238.63mkg   30% DV
Vitamin C 11.84mg   15% DV

Nutrients with negative impact

Saturated Fat 4.42   22% DV
Carbs 11.81   5% DV
Sugars 7.71   9% DV
Cholesterol 42.53mg   14% DV
Sodium 225.41mg   11% DV

Stack to impress! Plating is part of the cooking fun and this stackable recipe will help you get your creative juices flowing.

Instructions

Step 1
Sprinkle the eggplant slices with salt on both sides, then place on a rack and set aside for 30 minutes. The salt will draw out excess moisture and bitterness.
Step 2
While the eggplant is sitting, make the basil oil. Combine the garlic, basil, lemon juice and olive oil in a food processor or blender and process on high until smooth, about 1 minute. Season with salt and pepper, then set aside.
Step 3
Use paper towels to blot the excess moisture and salt from the eggplant, then drizzle with olive oil and rub to coat on all sides. Sprinkle with freshly ground black pepper to taste.
Step 4
Preheat a grill to medium-high heat. Use paper towels to pat the barramundi fillets very dry. Drizzle with olive oil and rub to coat on all sides, then season both sides with salt and pepper. Grill the barramundi and eggplant pieces until nicely charred on the outside and the barramundi is opaque throughout.
Step 5
Place a piece of eggplant in the center of a plate, then spoon a little bit of the basil oil over top. Stack a piece of tomato on top, season with salt and pepper, then drizzle with more basil oil. Top with a piece of fish, drizzle with more basil oil, then repeat with one more piece of each. Use up the remaining fish, tomato and eggplant to create three more stacks, then spoon a generous amount of basil oil over each. Finish with a light drizzle of aged balsamic or balsamic reduction around the perimeter of each plate. Serve immediately.
Suggested sides
  • Pasta
    Salad
  • Steamed
    Rice
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