Skillet Roasted Barramundi

Cook time:
Serves 2 Ingredients: 2 - 4 ounce barramundi , 1 ounce - Olive Oil, 1 teaspoon - Salt and pepper , 3 - Ounces spinach, saute, 1 - Bunch leeks, Balsamic reduction (2 cups balsamic vinegar, ½ cup brown sugar), reduced to thick syrup, served chilled in squeeze bottle, 5 pounds - Butternut squash, peeled, halved lengthwise and cut into 1/2-inch pieces, 5 - Small garlic cloves, 2 quarts - Chicken broth, 1/4 cup - Brown Sugar, 1/4 teaspoon - Salt, 2 tablespoons - Honey, 1 teaspoon - Nutmeg, 1/2 teaspoon - Cayenne pepper, 1/2 pound - Unsalted butter, cut into cubes , 10 - Red bell peppers, 1/2 cup - Balsamic vinegar, 1 cup - Oil, 2 tablespoons - Kosher salt, 1 tablespoon - Honey, 1 teaspoon - Cilantro, chopped ,
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For Professional Chefs

Skillet Roasted Barramundi
by Chef Vin Blenis

  • 30m prep
  • 30m cook
  • Serves 2
  • RECIPE CREATED BY
    Vin Blenis

  • Pairs With Gruner Veltliner

  • Pairs well with Crisp Soda

  • Perfect for Date Night

Ingredients

2 4 The Better Fish® Barramundi Skinless Fillets
1 ounce olive oil
1 teaspoon salt
3 ounces spinach
saute
1 bunch leek
balsamic glaze
2 cups balsamic vinegar, 1/2 cup brown, reduced to thick syrup, served chilled in squeeze bottle
5 pounds butternut squash
peeled, halved lengthwise and cut into 1/2-inch pieces
5 garlic clove
small
2 quarts chicken broth
¼ cup brown sugar
¼ teaspoon salt
2 tablespoons honey
1 teaspoon nutmeg
½ teaspoon ground cayenne pepper
½ pound unsalted butter
cut into cubes
10 red capsicum
½ cup balsamic vinegar
1 cup oil
2 tablespoons kosher salt
1 tablespoon honey
1 teaspoon cilantro (coriander herb)
chopped
Servings

Nutrition per serving

Calories 3211.05kcal 161%
Fat 226.36 323%
Carbs 266.15 102%
Sugars 127.21 141%
Protein 62.11 124%
Sodium 11484.71mg 574%
Fiber 39.3 140%

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

Nutrition per serving

Amount per serving

Calories 3211.05kcal 161%
Fat 226.36 323%
Saturated Fat 76.61 383%
Monounsaturated Fat 84.21 8421%
Polyunsaturated Fat 52.89 5289%
Carbs 266.15 102%
Fiber 39.3 140%
Sugars 127.21 141%
Protein 62.11 124%
Cholesterol 351.59mg 117%
Sodium 11484.71mg 574%
Calcium 853.55mg 107%
Magnesium 558.12mg 149%
Potassium 6687.14mg 191%

% Daily Value*

Iron 16.59mg 119%
Zinc 4.75mg 48%
Phosphorus 700.23mg 100%
Vitamin A 44533.21mkg 5567%
Thiamin B1 1.83mg 166%
Riboflavin B2 1.59mg 114%
Niacin B3 22.99mg 144%
Vitamin B6 4mg 286%
Folic Acid B9 754.08mkg 377%
Vitamin B12 0.42mkg 17%
Vitamin C 1028.85mg 1286%
Vitamin D 15.31mkg 306%
Vitamin E 46.22mg 385%
Vitamin K 460.03mkg 613%

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

Health score

High
Medium
Low
5.4 /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 39.3   140% DV
Protein 62.11   124% DV
Calcium 853.55mg   107% DV
Magnesium 558.12mg   149% DV
Potassium 6687.14mg   191% DV
Iron 16.59mg   119% DV
Vitamin A 44533.21mkg   5567% DV
Vitamin C 1028.85mg   1286% DV

Nutrients with negative impact

Saturated Fat 76.61   383% DV
Carbs 266.15   102% DV
Sugars 127.21   141% DV
Cholesterol 351.59mg   117% DV
Sodium 11484.71mg   574% DV

Ideal for unleashing your inner master chef. A bit more sophisticated than some of our other recipes, give this one a shot when you’re in the mood to impress a guest!

Instructions

Make the Puree

Step 1
Place the butternut squash, garlic, chicken broth and salt in a heavy sauce pan. Cover the pan and simmer until the squash is very tender, about 15-20 minutes. When it’s tender, lower the heat, and strain out most of the chicken stock, leaving just a little.
Step 2
Add butter, nutmeg, honey, cayenne pepper and brown sugar to the squash. Next, put the squash mixture in a food processor, and pulse until it’s smooth and thick.
Step 3
Transfer into a covered container to keep it warm while you make the coulis.

Make the Coulis

Step 4
Prepare an ice bath—leaving room for the peppers—by filling a large bowl with ice and cool water.
Step 5
Rinse the peppers, then coat them with olive oil and season with salt. Place the peppers on an open flame and cook until they’re almost charred. Transfer them to the ice bath.
Step 6
After they’ve chilled (about 1 minute), peel them and get rid of any skin that blackened. Put the clean pepper in a blender, add the cilantro, salt, balsamic, honey, and puree until smooth.
Step 7
Transfer to a squeeze bottle (if you don’t have one, just serve it with a spoon). You’ll want to serve this chilled, so refrigerate it until you’re ready.

Make the Balsamic Reduction for the leeks

Step 8
Mix the balsamic vinegar and brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved.
Step 9
Bring to a boil, reduce heat to low, and simmer for about 20 minutes until the glaze is reduced by half. You’ll know it’s done when the glaze coats the back of a spoon.
Step 10
Remove from heat, let it cool, and pour into a squeeze bottle or a jar with a lid. Store it in the refrigerator to serve chilled.

Sautee the Spinach

Step 11
Heat olive oil in a pan, and saute the spinach over medium heat for about a minute, until it’s wilted but not brown.

Cook the Barramundi

Step 12
Season your fish with salt and pepper. Heat the olive oil in a skillet. When it’s hot, add the fish and sear for 3 minutes on each side.

Leeks

Step 13
Quickly wash and dry the leeks, then slice them into long, thin strips. Fry until crisp or golden brown, about 1 to 2 minutes. Place the fried leeks on a paper towel and season with salt.

The perfect presentation

Step 14
You can serve this dish any way you want, but here’s our suggestion for plating it like a pro! Ladle the butternut squash puree in the center of your plate. Zig-zag charred pepper sauce and balsamic reduction into the squash puree. Stack sautéd spinach on top of the puree. Criss-cross barramundi (skin side up) and place on top of spinach. Add more charred pepper coulis on top of fish. Top it off with frizzled leeks and enjoy.
CHEF TIP

Fish is done when its flesh turns from translucent to opaque.

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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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