At Crave Fishbar in New York City, Chef Todd Mitgang is a master of showcasing sustainable seafood and seasonal vegetables at their best. “A customer spent a month in Australia and said that our Barramundi is far better than anything she had there. I’ve been very happy working with this fish,” says Mitgang. This Pan… Continue reading Pan Roasted Barramundi with Summer Veggies and Tahini Puree
Recipe Category: For Professional Chefs
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Barramundi Seared on Himalayan Rock Salt Slab
Recipe courtesy of Rob Harbison, Food Fanatics Chef for US Foods Metro New York. INSTRUCTIONS Step 1 Pre-heat the Himalayan salt slab in the oven at 450℉ for 30 minutes. Step 2 Season the Barramundi and rub with olive oil and garlic. Step 3 Place the skin side down on heated salt slab, letting it… Continue reading Barramundi Seared on Himalayan Rock Salt Slab
Barramundi with Braised Artichokes, Peas & Bacon
Recipe adapted from Jaime Oliver. Food styling and photography by Jenny Huang. INSTRUCTIONS Step 1 Heat a splash of olive oil in a shallow saucepan. Add the shallots and thyme sprigs and cook very gently, covered, for 10 minutes, or until soft but not colored. Step 2 Add the artichokes and bacon to the pan… Continue reading Barramundi with Braised Artichokes, Peas & Bacon