Pops of color and flavor make seafood sparkle brightly. For this Seared Barramundi with Beet Salsa recipe, author Martha Rose Shulman recommends cutting the beets and apple very finely – about ⅛ inch dice. “The sweet crunch of the apple contributes texture and juice to the tangy/pungent salsa, which is delicious with all sorts of… Continue reading Seared Barramundi with Beet Salsa
Recipe Tag: Pan Fry / Sear
Potato Latkes with Smoked Barramundi and Herbed Creme Fraiche
This holiday-ready appetizer hits all the notes in one bite: crunchy, salty, creamy and savory. Recipe and photography by Nicole Gaffney. INSTRUCTIONS Step 1 Place the Barramundi fillets in a large, deep casserole dish or container. Whisk together the brown sugar, salt, onion powder, garlic powder, bay leaves and water until the sugar and salt… Continue reading Potato Latkes with Smoked Barramundi and Herbed Creme Fraiche
Pan Seared Barramundi with Cauliflower, Tahini, and Pomegranate
This Mediterranean-inspired recipe utilizes the best of winter’s produce with a bright and garlicky Tahini sauce. It can be prepared with skin-on or skinless Barramundi, but skin-on is recommended for an extra crispy and flavorful exterior. Recipe, food styling, and photography by Nicole Gaffney. INSTRUCTIONS Step 1 In a medium bowl, whisk together the garlic,… Continue reading Pan Seared Barramundi with Cauliflower, Tahini, and Pomegranate
Pan Seared Barramundi with Pomegranate Sauce
A colorful fall favorite that’s perfect for entertaining. Thought “puree” was a word reserved for menus at fancy restaurants? Think again. Try this recipe when you have dinner guests over this fall or winter, and prepare for a shower of compliments. The best part? It’s secretly so easy. Recipe and photography by Nicole Gaffney. INSTRUCTIONS… Continue reading Pan Seared Barramundi with Pomegranate Sauce
Pan Seared Barramundi with Roasted Tomatoes and Fennel
Seasonal delight in every bite. Taste the freshness of winter flavors moving into spring with this easy-to-prep Pan Seared Barramundi with Roasted Tomatoes and Fennel. Recipe created by Chef Stephen Yen. Food styling and photography by Kristen Phillips. INSTRUCTIONS Step 1 Slice plum tomato into quarters, season with 2 teaspoons of olive oil, minced garlic,… Continue reading Pan Seared Barramundi with Roasted Tomatoes and Fennel
Pan Roasted Barramundi with Summer Veggies and Tahini Puree
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
Crispy Barramundi with Fish Sauce Vinaigrette
INSTRUCTIONS Step 1 Combine the fish sauce, water, sugar, vinegar, chiles and garlic in a bowl and mix until the sugar is dissolved, then set aside until you’re ready to cook the fish.. This vinaigrette can be made up to three days ahead, covered and chilled. When ready to cook the fish, add the cilantro… Continue reading Crispy Barramundi with Fish Sauce Vinaigrette