Sautéed Barramundi with Artichokes, Garlic Chives & Black Trumpet Sauce

Cook time:
Serves 2 Ingredients: 2 - 7-9 oz barramundi fillets, skin-on, scored and halved, 3 tablespoons and 1/4 cup - oil, 2 - large globe artichokes, turned, 1 - lemon, juiced, 10 - pieces garlic chives, tops cut into 1" lengths, ends reserved, 3 tablespoons - butter, divided into 1 tablespoon and 2 tablespoon portions, 2 ounces - water, 2 ounces - mushroom stock, 2 tablespoons - dried black trumpet mushrooms, pulverized into powder, Salt and pepper, Pinch of lemon zest julienne, soaked in lemon juice, Pinch lemon thyme leaves,
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Chef Inspired

Sauteed Barramundi with Artichokes,
Garlic Chives & Black Trumpet Sauce by Anita Lo

  • 20m prep
  • 20m cook
  • Serves 2

Ingredients

2 x The Better Fish® Barramundi Skinless Fillets
skin-on
3 tablespoons oil
2 globe artichoke
large, turned
1 fresh lemon juice
juiced
10 pieces garlic chives
tops cut into 1" lengths, ends reserved
3 tablespoons butter
divided into 1 tablespoon and 2 tablespoon portions
2 ounces water
2 ounces mushroom stock
2 tablespoons dried black trumpet mushroom
pulverized into powder
salt
pinch lemon zest
julienne, soaked in lemon juice
pinch lemon thyme
Servings

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.
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Ingredients

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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.

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