Grilled Barramundi with Onions, Olives and Red Chard adapted from Mario Batali

Cook time:
Serves 4 Ingredients: 4 - 6-8 oz barramundi fillets, skin-on or skinless, Salt and pepper, 6 tablespoons - extra-virgin olive oil, 1 - large red onion, thinly sliced, 1 cup - cured black olives, preferably Lingurian, 4 cups - chopped red Swiss chard (about 2 pounds), cut into 1-inch-wide strips, Juice and zest of 1 lemon, 1/2 cup - Green Olive Pesto (recipe below), 2 - lemons, 1 1/2 cups - large jump green olives, such as ascolane, pitted, 1/2 - red onion, chopped, 1/4 cup - pine nuts, 1 clove - garlic, thinly sliced, 1/2 cup - extra-virgin olive oil, approximately,
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Grilled Barramundi with Onions, Olives
and Red Chard adapted from Mario Batali

  • Serves 4

Ingredients

4 6 The Better Fish® Barramundi Skinless Fillets
skin-on or skinless
salt
6 tablespoons extra virgin olive oil
1 red onion
large, thinly sliced
1 cup black olive
cured, preferably lingurian
4 cups red swiss chard
chopped, cut into 1-inch-wide strips
1 lemon juice
2 lemon
1.5 cups pitted green olive
large, jump, such as ascolane, pitted
½ red onion
chopped
¼ cup pine nut
1 garlic clove
thinly sliced
½ cup extra virgin olive oil
approximately
Servings

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.

  • The New York Times
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  • bon appetit
  • National Geographic
  • Cooking Light
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  • The Oprah Magazine

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