Chef Inspired
Sauteed Barramundi with Artichokes,
Garlic Chives & Black Trumpet Sauce by Anita Lo
- 20m prep
- 20m cook
- Serves 2
Sauteed Barramundi with Artichokes,
-
RECIPE CREATED BY
Anita Lo
Ingredients
2
x
The Better Fish® Barramundi Skinless Fillets
skin-on
skin-on
3
tablespoons
oil
2
globe artichoke
large, turned
large, turned
1
fresh lemon juice
juiced
juiced
10
pieces
garlic chives
tops cut into 1" lengths, ends reserved
tops cut into 1" lengths, ends reserved
3
tablespoons
butter
divided into 1 tablespoon and 2 tablespoon portions
divided into 1 tablespoon and 2 tablespoon portions
2
ounces
water
2
ounces
mushroom stock
2
tablespoons
dried black trumpet mushroom
pulverized into powder
pulverized into powder
salt
pinch
lemon zest
julienne, soaked in lemon juice
julienne, soaked in lemon juice
pinch
lemon thyme
Nutrition per serving
| Calories | 614.21kcal | 31% |
|---|---|---|
| Fat | 39.76 | 57% |
| Carbs | 24.55 | 9% |
| Sugars | 2.31 | 3% |
| Protein | 40.37 | 81% |
| Sodium | 1310.14mg | 66% |
| Fiber | 7.85 | 28% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 614.21kcal | 31% |
|---|---|---|
| Fat | 39.76 | 57% |
| Saturated Fat | 14.17 | 71% |
| Monounsaturated Fat | 13.63 | 1363% |
| Polyunsaturated Fat | 9.42 | 942% |
| Carbs | 24.55 | 9% |
| Fiber | 7.85 | 28% |
| Sugars | 2.31 | 3% |
| Protein | 40.37 | 81% |
| Cholesterol | 129.12mg | 43% |
| Sodium | 1310.14mg | 66% |
| Calcium | 105.24mg | 13% |
| Magnesium | 90.54mg | 24% |
| Potassium | 1144.29mg | 33% |
% Daily Value*
| Iron | 2.15mg | 15% |
|---|---|---|
| Zinc | 0.81mg | 8% |
| Phosphorus | 137.24mg | 20% |
| Vitamin A | 486.73mkg | 61% |
| Thiamin B1 | 0.12mg | 11% |
| Riboflavin B2 | 0.12mg | 9% |
| Niacin B3 | 1.54mg | 10% |
| Vitamin B6 | 0.2mg | 14% |
| Folic Acid B9 | 118.51mkg | 59% |
| Vitamin B12 | 0.04mkg | 2% |
| Vitamin C | 38.33mg | 48% |
| Vitamin D | 15.31mkg | 306% |
| Vitamin E | 3.27mg | 27% |
| Vitamin K | 99.12mkg | 132% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
8
/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 7.85 | 28% DV |
| Protein 40.37 | 81% DV |
| Calcium 105.24mg | 13% DV |
| Magnesium 90.54mg | 24% DV |
| Potassium 1144.29mg | 33% DV |
| Iron 2.15mg | 15% DV |
| Vitamin A 486.73mkg | 61% DV |
| Vitamin C 38.33mg | 48% DV |
Nutrients with negative impact
| Saturated Fat 14.17 | 71% DV |
| Carbs 24.55 | 9% DV |
| Sugars 2.31 | 3% DV |
| Cholesterol 129.12mg | 43% DV |
| Sodium 1310.14mg | 66% DV |
A fusion of flavors and textures, this dish reflects the unique style that Chef Anita Lo is so highly regarded for. Recipe courtesy of Anita Lo, Executive Chef of Annisa.
Instructions
Step 1
Place the turned artichoke hearts with the lemon juice in a small saucepot. Cover with tap water, salt the water and bring to a boil.
Step 2
Simmer the artichoke for about 20 minutes until tender.
Step 3
Drain the pot and place cooked artichoke on a cutting board. Allow the artichoke to cool, and then cut into quarter-inch slices.
Step 4
To make the garlic chive oil, first blanch the ends of the garlic chives. Put them into a blender with the oil, salt and pepper and run until smooth. Strain the mixture through a fine mesh sieve. Taste and adjust seasonings as needed.
Step 5
To make the black trumpet sauce, place the mushroom stock and powdered black trumpets into a small saucepan and bring to a boil. Add 2 tablespoons of melted butter and whisk to emulsify. Season to taste with lemon, salt and pepper, and place in a warm area.
Step 6
Heat up a large sauté pan over high heat.
Step 7
Season the barramundi fillet on both sides with salt and pepper.
Step 8
Add the oil to the pan, and when it begins to smoke, add the barramundi, skin side down. Immediately press down on the fillets with a spatula to keep them from curling. The fish should relax within 30 seconds.
Step 9
Turn down the heat to medium-high and cook until the edges of the fish turn golden brown.
Step 10
Flip over the fish and cook until meat is opaque throughout.
Step 11
As the fish finishes cooking, place the sliced artichokes in a pan with the garlic chive tops and add a little water, butter and salt. Bring to a boil just until the chives turn bright green and the artichokes are heated through.
Step 12
To plate, divide the artichoke mixture between two warm plates, mounded in the center. Circle with the black trumpet sauce and dot with the chive oil. Top the barramundi with lemon thyme and lemon zest as garnish. Serve immediately.
