Plancha Grilled Barramundi with Charred Cauliflower and Pomegranate

Cook time:
Serves 4 Ingredients: 1 pint - pomegranate seeds, 1 cup - olive oil, 2 teaspoons - salt, 1 - lemon, juiced and zested, 1 clove - garlic, grated with microplane, 1/4 bunch - basil, cut fine, 1 - head of cauliflower cut into 1" steaks, 1/4 cup - olive oil, 1 tablespoon - salt, 4 - 6-8 ounce barramundi fillets, Crushed roasted pistachio nuts, Micro basil,
The Current Recipes
Chef Inspired

Plancha Grilled Barramundi with
Charred Cauliflower and Pomegranate

  • 20m prep
  • 40m cook
  • Serves 4
  • RECIPE CREATED BY
    Todd Mitgang

  • Pairs with Rosé

  • Perfect for Weekends

  • Perfect for Meeting Parents

Ingredients

For the sauce:
  • 1 pint pomegranate seeds
  • 1 cup olive oil
  • 2 teaspoons salt
  • 1 lemon, juiced and zested
  • 1 clove garlic, grated with microplane
  • 1/4 bunch basil, cut fine
For the charred cauliflower:
  • 1 head of cauliflower cut into 1" steaks
  • 1/4 cup olive oil
  • 1 tablespoon salt
For the fish:
  • 4 6-8 ounce barramundi fillets
For the garnish:
  • Crushed roasted pistachio nuts
  • Micro basil

Plancha Grilled Barramundi with Charred Cauliflower and Pomegranate

Unexpected pairings showcase the season’s produce and bring out the best in barramundi.

In this Plancha Grilled Barramundi with Charred Cauliflower and Pomegranate recipe, Chef Todd Mitgang of Crave Fish Bar elevates fruit and vegetables to a new level of flavor intensity: when paired with naturally buttery barramundi, cauliflower and pomegranate practically sing! In a few simple steps—using mostly ingredients you likely keep stocked year round in your kitchen—this dish marries the earthiness of cauliflower with a bright pop of pomegranate and the flash-frozen freshness of barramundi bringing with it savory notes from the sea. What are you waiting for? Let’s begin the “symphony!”

  1. For the sauce: Mix all ingredients together and set aside at room temperature.
  2. For the cauliflower: Preheat oven to 450 degrees F. Mix in large bowl. Roast at 450 degrees F for 6-8 minutes. Remove from oven and tent loosely with foil until fish is broiled.
  3. For the barramundi fillets:Preheat oven to Broil. Season barramundi with salt. Broil skin side up for 4-6 minutes. Plate cauliflower, followed by barramundi filet, topping with sauce and garnish.
Suggested sides
  • Roasted
    Root Vegetables
  • Red Butter
    Lettuce Salad
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