Honey Mustard Broiled Barramundi
INGREDIENTSJump to Instructions
- 2 (5 to 6 oz) The Better Fish® Barramundi Skinless Fillets, thawed
- 4 tablespoons honey
- 2 tablespoons Dijon mustard
- 2 tablespoons stone ground mustard
- 1 parsnip
- 1 carrot
- 1 celery root
- 4 oz butternut squash noodles
- 10 brussels sprouts
- 1 sprig rosemary
- 4 sprigs thyme
- 2 cloves of garlic
- 1 ½ oz sherry vinegar
- 3 oz olive oil
- salt and peper, to taste
Pre-heat the broiler on high. In a small bowl, mix the honey and mustards together.
Season the Barramundi fillets with salt, pepper. Place the fish onto a parchment-lined sheet pan and coat the fish with the honey mustard mixture.
Place the sheet pan in the oven and broil the fish for 5 or 6 minutes, until it flakes easily.
While the fish cooks, heat 1.5 oz of the olive oil in a small sauté pan on medium heat. Add the herbs and gently cook until fragrant, which takes about a minute. Add vinegar, salt and pepper to the herbs.
Toss the julienned parsnips, carrots, and celery root in the vinegar mixture and remove from heat. Add salt and pepper to taste, if needed. Set the slaw aside.
Wipe the pan clean and add the garlic and butternut squash noodles. Cook on medium heat for about two minutes until the noodles are slightly soft. Season with salt and pepper.
Add a few chopped brussels sprout leaves to butternut squash noodles.