Barramundi Fillets with Brussels Sprout Chips & Shrimp

Barramundi Fillets with Brussels Sprout Chips & Shrimp

adapted from Bon Appetit October 2009

Barramundi or Asian Seabass is native to waters from Northern Australia to Southeast Asia and west to the coastal waters of India and Sri Lanka.

If barramundi is not available you can use another white fish such as sea bass, halibut, grouper, snapper, mahi-mahi, or cod.

Barramundi Fillets with Brussels Sprout Chips & Shrimp on a Bed of Cauliflower Carrot "Rice"

Makes 2 servings                                           1 WW blue points / serving

1/2 tsp minced shallot

1/4 tsp. fresh lime juice

1/4 tsp. grated lime peel

1/4 tsp. white wine vinegar

1 tsp. olive oil

1 tsp. water

1/8 tsp. honey

Cooking spray

2 Brussels sprouts, leaves separated, cores discarded

2 6-ounce barramundi fillets or other white fish

1/4 lb. poached shrimp

1. Preheat the oven to 450F.
2. Whisk the shallot, lime juice, peel, vinegar, honey, oil and water. Season to taste with kosher salt. Set aside.
3. Spread the Brussels sprout leaves on a baking sheet coated with cooking spray. make sure they are in an even layer and spray the leaves with additional cooking spray.
4. Cook the leaves for 7 minutes stirring occasionally. 
5. Place the fish in another baking pan coated with cooking spray. Add to the oven. Cook for 8-10 minutes or until the fish is opaque in the center and the leaves are brown in spots and crisp.
6. Drizzle the fish with the vinaigrette.
7. Serve the fish topped with shrimp and Brussels sprout chips.

Enjoy!