INSTRUCTIONS Step 1 Preheat the oven to 400℉ and line a baking sheet with parchment paper to prevent sticking. In a small bowl, combine the pistachios, bread crumbs and orange zest. Season with salt and pepper, then mix until the zest is evenly distributed. Step 2 Pat the Barramundi fillets dry and season both sides… Continue reading Pistachio Crusted Barramundi with Fennel and Orange Salad
Recipe Tag: Simply Skinless
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
Mojo Barramundi Kabobs with Pineapple and Peppers
“This recipe for Mojo Barramundi Kabobs is skewers of mild fish, pineapple, and peppers. All flavored with a bright and zesty sauce and grilled to perfection. An unexpected yet delicious appetizer!” Recipe and photos are courtesy of Sara of Dinner at the Zoo. INSTRUCTIONS Step 1 Preheat the grill or a grill pan to medium-high… Continue reading Mojo Barramundi Kabobs with Pineapple and Peppers
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
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
Honey Mustard Broiled Barramundi
INSTRUCTIONS Step 1 Pre-heat the broiler on high. In a small bowl, mix the honey and mustards together. Step 2 Season the Barramundi fillets with salt, pepper. Place the fish onto a parchment-lined sheet pan and coat the fish with the honey mustard mixture. Step 3 Place the sheet pan in the oven and broil… Continue reading Honey Mustard Broiled Barramundi