Saturday, June 18, 2016

Barramundi with Tomato-Basil Salsa

With my son away, I am cooking all the things that he chooses not to eat. My husband is going to get tired of healthy food over the next two weeks. 

Barramundi has  delicate, sweet, buttery taste and a firm moist texture with large flakes. It has a high oil content but no fishy taste. If you can not find barramundi, you can substitute striped bass, red snapper or grouper.(

Fun Facts about Barramundi thanks to
  • Barramundi's native waters span from Northern Australia up to Southeast Asia and all the way west to the coastal waters of India and Sri Lanka
  • Barramundi is known by many around the world as Asian Seabass, although its Scientific common name is Barramundi Perch, Giant Perch, Silver Barramundi and Australian Seabass.
  • The name Barramundi is Aboriginal for "large-scaled silver fish".
  • Virtually all Barramundi are born male, then turn into females when they are 3 - 4 years old. This means female Barramundi can only be courted by younger men!
  • Barramundi live in fresh water, salt water and estuaries (where fresh and saltwater meet).
  • Barramundi can travel great distances in a lifetime; one fish was tagged and found 400 miles away.

Barramundi with Tomato-Basil Salsa
adapted from Food & Wine April 2008

4 caprese tomatoes,seeded and cut into 1/2-inch dice
1/4 small red onion, minced
1 Tbsp finely chopped basil
1/2 Tbsp olive oil
2 6-ounce barramundi fillets
Kosher salt and freshly ground black pepper

Preheat the broiler.

In a small bowl, toss the tomatoes with the onion, basil and olive oil. Set aside.

Season the fish with salt and pepper. Place on a foil line baking sheet coated with cooking spray. Place lime halves on the baking sheet cut side up.

Broil until the fish is white throughout. Transfer to plates.

Serve the fish with the salsa on the side.

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