A Mediterranean twist on a Hawaiian favorite: poké.
Poke has the world by storm! This beloved Hawaiian dish of soy-marinated raw fish and fresh vegetables is the hottest trend in casual dining. Our Mediterranean-style poke adds balsamic vinegar to the marinade, enhancing the firm texture of barramundi while pairing elegantly with diced tomato, pine nuts, and pomegranate seeds. This is an easy, sophisticated, and healthy appetizer that will hit the spot on a beautiful summer afternoon. Recipe by Chef Kelly Armetta.
Step 1Pat the barramundi very dry before cutting. Cut into 1/2 inch cubes.
Step 2Mix soy sauce and balsamic vinegar together to make the marinade. Pour over the raw fish, mix well, and let sit in the refrigerator for 20 minutes.
Step 4Put the green onion, celery, red onion, pine nuts, plum tomato, basil leaves, and pomegranate seeds into a bowl.
Step 5Preheat the oven to 375 degrees F. Toast the pita bread by cutting into quarters, then each quarter in half to make 8 triangles. Place in a single layer on a sheet pan. Bake for 10 minutes or until crisp.
Step 6Once the fish has had a chance to marinate, remove from the refrigerator and pour vegetables into the bowl. Mix well. Season with black pepper to taste and serve with chips on the side.
NoteRaw fish that has been previously frozen is the safest to eat! Our barramundi is cleaned and frozen to -45 degrees C to ensure that it is free of pathogens and other contaminants.