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,
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Plancha Grilled Barramundi with
Charred Cauliflower and Pomegranate

  • 20m prep
  • 40m cook
  • Serves 4
    Todd Mitgang

  • Pairs with Rosé

  • Perfect for Weekends

  • Perfect for Meeting Parents


1 pint pomegranate seed
1 cup olive oil
2 teaspoons salt
1 lemon
juiced and zested
1 clove garlic
grated with microplane
¼ bunch basil
cut fine
1 head cauliflower
cut into 1" steaks
¼ cup olive oil
1 tablespoon salt
4 x The Better Fish® Barramundi Skinless Fillets
micro basil

Nutrition per serving

Calories 872.33kcal 44%
Fat 76.94 110%
Carbs 29.75 11%
Sugars 17.48 19%
Protein 22.44 45%
Sodium 2981.6mg 149%
Fiber 8.21 29%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 872.33kcal 44%
Fat 76.94 110%
Saturated Fat 11 55%
Monounsaturated Fat 53.76 5376%
Polyunsaturated Fat 8.66 866%
Carbs 29.75 11%
Fiber 8.21 29%
Sugars 17.48 19%
Protein 22.44 45%
Cholesterol 42.53mg 14%
Sodium 2981.6mg 149%
Calcium 73.26mg 9%
Magnesium 47.29mg 13%
Potassium 1068.77mg 31%

% Daily Value*

Iron 1.88mg 13%
Zinc 0.97mg 10%
Phosphorus 141.53mg 20%
Vitamin A 92.1mkg 12%
Thiamin B1 0.21mg 19%
Riboflavin B2 0.16mg 11%
Niacin B3 1.2mg 8%
Vitamin B6 0.49mg 35%
Folic Acid B9 130.68mkg 65%
Vitamin B12 0mkg 0%
Vitamin C 90.35mg 113%
Vitamin D 7.65mkg 153%
Vitamin E 11.21mg 93%
Vitamin K 103.44mkg 138%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

6 /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 8.21   29% DV
Protein 22.44   45% DV
Calcium 73.26mg   9% DV
Magnesium 47.29mg   13% DV
Potassium 1068.77mg   31% DV
Iron 1.88mg   13% DV
Vitamin A 92.1mkg   12% DV
Vitamin C 90.35mg   113% DV

Nutrients with negative impact

Saturated Fat 11   55% DV
Carbs 29.75   11% DV
Sugars 17.48   19% DV
Cholesterol 42.53mg   14% DV
Sodium 2981.6mg   149% DV

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

Step 1
Mix all ingredients together and set aside at room temperature.

For the cauliflower

Step 2
Preheat oven to 450 degrees F. Mix in a 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

Step 3
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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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.