Chef Inspired
Grilled Barramundi with Onions, Olives
and Red Chard adapted from Mario Batali
- Serves 4
Grilled Barramundi with Onions, Olives
-
RECIPE CREATED BY
Team Australis
Ingredients
4
6
The Better Fish® Barramundi Skinless Fillets
skin-on or skinless
skin-on or skinless
salt
6
tablespoons
extra virgin olive oil
1
red onion
large, thinly sliced
large, thinly sliced
1
cup
black olive
cured, preferably lingurian
cured, preferably lingurian
4
cups
red swiss chard
chopped, cut into 1-inch-wide strips
chopped, cut into 1-inch-wide strips
1
lemon juice
2
lemon
1.5
cups
pitted green olive
large, jump, such as ascolane, pitted
large, jump, such as ascolane, pitted
½
red onion
chopped
chopped
¼
cup
pine nut
1
garlic clove
thinly sliced
thinly sliced
½
cup
extra virgin olive oil
approximately
approximately
Nutrition per serving
| Calories | 776.5kcal | 39% |
|---|---|---|
| Fat | 71.58 | 102% |
| Carbs | 17.97 | 7% |
| Sugars | 5.11 | 6% |
| Protein | 23.03 | 46% |
| Sodium | 1930.94mg | 97% |
| Fiber | 7.54 | 27% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 776.5kcal | 39% |
|---|---|---|
| Fat | 71.58 | 102% |
| Saturated Fat | 10.19 | 51% |
| Monounsaturated Fat | 44.12 | 4412% |
| Polyunsaturated Fat | 8.27 | 827% |
| Carbs | 17.97 | 7% |
| Fiber | 7.54 | 27% |
| Sugars | 5.11 | 6% |
| Protein | 23.03 | 46% |
| Cholesterol | 43.27mg | 14% |
| Sodium | 1930.94mg | 97% |
| Calcium | 172.27mg | 22% |
| Magnesium | 216.39mg | 58% |
| Potassium | 1349.98mg | 39% |
% Daily Value*
| Iron | 5.26mg | 38% |
|---|---|---|
| Zinc | 1.37mg | 14% |
| Phosphorus | 130.45mg | 19% |
| Vitamin A | 4222.51mkg | 528% |
| Thiamin B1 | 0.23mg | 21% |
| Riboflavin B2 | 0.24mg | 17% |
| Niacin B3 | 1.58mg | 10% |
| Vitamin B6 | 0.29mg | 21% |
| Folic Acid B9 | 53.16mkg | 27% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 89.96mg | 112% |
| Vitamin D | 7.65mkg | 153% |
| Vitamin E | 13.44mg | 112% |
| Vitamin K | 1913.8mkg | 2552% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
8.1
/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 7.54 | 27% DV |
| Protein 23.03 | 46% DV |
| Calcium 172.27mg | 22% DV |
| Magnesium 216.39mg | 58% DV |
| Potassium 1349.98mg | 39% DV |
| Iron 5.26mg | 38% DV |
| Vitamin A 4222.51mkg | 528% DV |
| Vitamin C 89.96mg | 112% DV |
Nutrients with negative impact
| Saturated Fat 10.19 | 51% DV |
| Carbs 17.97 | 7% DV |
| Sugars 5.11 | 6% DV |
| Cholesterol 43.27mg | 14% DV |
| Sodium 1930.94mg | 97% DV |
This recipe has been adapted for barramundi from Mario Batali’s Grilled Whole Lake Trout with Onions, Olives, and Red Chard from his cookbook Simple Italian Food. Food styling & photography by Nicole Gaffney.
Instructions
Step 1
Preheat the grill or broiler.
Step 2
Pat the fish dry, season inside and out with salt and pepper, and brush with 2 tablespoons olive oil. Place on the grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until the skin is nearly charred and crispy, yet the flesh is still moist near the bone. You can check with a meat thermometer; the internal temperature at the bone should get to 135 to 140° F.
Step 3
Heat a 12-inch skillet over medium heat and add 4 tablespoons olive oil. Add the onion and cook 1 minute, until wilted. Add the black olives, chard, and lemon juice and zest and toss until wilted, 2 to 3 minutes. Season with salt and pepper.
Step 4
Place the fish on a large serving platter, arrange the chard around the edges, and serve immediately. Pass the green olive pesto and lemon wedges separately, so diners can serve themselves.
Green Olive Pesto
Step 5
In a food processor, combine the olives, onion, pine nuts, and garlic and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste. Allow to stand 1/2 hour before using.
Suggested sides
-
Couscous
-
Hummus and
Pita Bread
CHEF TIP
Pat fish very dry before cooking.
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