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!”
For the sauce: Mix all ingredients together and set aside at room temperature.
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.
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.
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