Butter poaching is a versatile technique that works really well for both vegetables and seafood. Tips & Tricks for Butter Poaching Use good quality butter such as Finlandia or Kerry Gold Butter. Poach the fish nice and slow. Keep the butter just below a simmer. If you’re working with thicker pieces of fish, gently flip… Continue reading How to Butter Poach Barramundi
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How to Make Mediterranean Barramundi Quinoa Bowls
Inspired by the opulent flavors and textures found throughout the Mediterranean region, this one-bowl wonder is light, lean, and rich in protein. Things to Know First of all, Barramundi is super versatile, so it can work as an entree or appetizer! Give the barramundi pieces some room when pan searing. For sophisticated presentation, drizzle the tzatziki sauce… Continue reading How to Make Mediterranean Barramundi Quinoa Bowls
How to Make Barramundi Chowder
Homey, hearty, and healthy… what’s not to love about that? This recipe is adapted from one of Coley’s favorite recipes from her mom. Watch below to learn how to make Barramundi Chowder. Things to Know Cook the potatoes until tender before adding the fish. Serve with lots of crusty bread! Gluten-free idea: crispy rice cakes. This chowder can… Continue reading How to Make Barramundi Chowder
How to Make Barramundi Bites with Romesco Sauce
Get your friends and family talking with this unexpectedly tasty appetizer. Inspired by Coley’s recent trip to Spain, you’ll love the heat and meatiness of this shareable dish. Things to Know Barramundi is super versatile, so it can work as an entree or appetizer! Cook all Romesco sauce ingredients until browned, then blend with food processor.… Continue reading How to Make Barramundi Bites with Romesco Sauce
How to Make Cioppino with Barramundi
Did you know that October is National Seafood Month? Warm up this fall with a hearty bowl of cioppino, a rustic tomato based seafood stew. Coley of ColeyCooks.com shows us how it’s done. Key Facts & Takeaways Cioppino is a rustic fisherman’s stew that was created in San Francisco by Italian immigrants This warm and… Continue reading How to Make Cioppino with Barramundi