Moist, succulent, slightly meaty texture; a cross between snapper and grouper
Slightly sweet and buttery flavor
Raw: pinkish grey colored, Cooked: white colored
Known as Asian sea bass in some parts of the world
Number of Servings:
4
Ingredients:
4 barramundi fillets (skin on or off)
2 tablespoons salted butter
1 small clove garlic, minced
½ teaspoon salt
3 tablespoons fresh lemon juice
4-6 leaves fresh basil, minced (or ¾ tsp dry)
Instructions:
For the Fish: Rinse fillets and pat dry with paper towel. Spray fillets with canola or olive oil. Sauté the fillets on high heat for 3 minutes (skin side up). Flip and cook 1 more minute. Transfer to serving dish.
For the Sauce: Gently sauté the garlic in butter for about 2 minutes. Stir in salt, lemon juice and basil. Remove from heat and spoon over fillets immediately before serving.
Serving suggestion: Serve on a bed of lightly steamed young green beans and add chopped, fresh tomatoes for color.
Source: Australis Barramundi
Kick off your summer & your upcoming Father’s Day “Aussie style” with barramundi! Now raised fresh in the U.S., this delicious, mild & healthy fish is perfect for grilling on the barbie.
Number of Servings:
4
Ingredients:
4 Barramundi Fillets
4 Tbs. Butter
1 Baguette
2 Tbs. Sweet Paprika
4 Tsp. Kosher Salt
2 Tsp. Garlic Powder
2 Tsp. Onion Powder
1/8 Tsp. Cayenne Pepper
½ Tsp. Red Pepper Flake
1½ Tsp. Ground White Pepper
1½ Tsp. Ground Black Pepper
1 Tsp. Dried Oregano
1 Tsp. Dried Thyme
½ Tsp. Cumin
Cole Slaw
4 Cups Red Cabbage (shredded)
2 Carrots (shredded)
2 Shallots (minced)
½ Red Onion (halved and sliced thinly)
½ Tsp. Kosher Salt
½ Tsp. Black Pepper
1 Tsp. Brown Sugar
½ Cup Mayonnaise
1 Tbs. Prepared Mustard
1 Tbs. Capers
¼ Cup Sweet Pickle (minced)
½ Lemon (juiced)
Instructions:
Light a charcoal or gas grill. Place all the spices in a bowl and mix well. Divide baguette into four lengths approximately as long as the fillets and split each in half. Heat butter in a frying pan until just melted and turn off heat. Coat fish with butter by either brushing it on or by placing fillet in pan just long enough to coat. Place buttered fillets on a plate or platter. Also butter the split face of the baguette in the same manner and set aside. Sprinkle the spice mixture on all sides of fish, coating liberally. Grill fish for about three or four minutes on each side, avoiding open flame. The end result will be dark, some of the herbs may even be a little burned, and the fish should be just done. Remove fish from heat and allow to rest for a few minutes. Grill bread, buttered face only, until just golden.
Cole Slaw: Combine all the vegetable ingredients in a large bowl. Combine all remaining ingredients in a small bowl and add to vegetables. Adjust seasoning, and let sit in refrigerator for at least 30 minutes.
Assemble: Place a liberal amount of coleslaw on one half of baguette, add a fillet, top with other half of baguette and hold everything together with a long tooth pick.
Excellent weekend eating accompanied by a Blackened Voodoo Lager or an Amber Abita Lager.
Source: Australis Barramundi
Number of Servings:
4
Ingredients:
4 Barramundi Fillets
2 Bell Peppers- Red, Yellow or Green, as desired (cut into large chunks)
½ Cup Extra Virgin Olive Oil
1 Tbs. Fresh Thyme
½ Tsp. Kosher Salt
¼ Tsp. Fresh Ground Black Pepper
½ Tsp. Dried Red Pepper Flake
Bamboo Skewers (soaked in warm water for about ½ hour)
Instructions:
Combine all ingredients except for fish and peppers in a bowl and let stand at room temperature while preparing the skewers.
Rinse fillets and pat dry with a paper towel. Slice fish into strips about 1 inch wide and the full width of the fillet.
Skewer one piece of fish in two places to securely hold it on each skewer (the skin is very tough when it’s raw and you may need a small knife to start each hole.) Place a couple pieces of pepper on each skewer, too.
When all the skewers are complete, lay them on a plate or platter and spoon the oil marinade over them. For more flavor, cover and refrigerate for half an hour. Just before grilling, spoon any remaining marinade over the fish one more time.
Place on a hot grill and cook for two minutes. Turn and cook one or two more minutes. Avoid flames as they will burn the bamboo skewers.
Source: Australis Barramundi
Number of Servings:
1
Ingredients:
1 Small whole Australis Barramundi, scaled and gutted (1 – 1 ¼ lbs)
1 Medium black truffle, sliced thin
1 Tablespoon white truffle oil
1 Tablespoon of sea salt
1 pinch of fresh, ground pepper
1 Whole, roasted yellow tomato
½ Cup saffron basmati rice
1 Japanese eggplant
1 Small bunch of fresh rosemary
1 Small bunch of fresh oregano
3 Tablespoons extra virgin olive oil
1 Tablespoon Champagne vinegar
1 Small shallot, rough chopped
Instructions:
For Roasted Barramundi-- Pre-heat oven to 400 degrees. Remove head from fish, clean and pat dry. Cut 6-7 small incisions in thickest part of fish. Stuff incisions with truffle slices and fresh, whole oregano leaves. Generously season fish with salt and pepper inside and out. Rub fish with white truffle oil. Fill fish cavity with rosemary and oregano. Roast fish in 400 degree oven 10-12 minutes, or until done (should be flakey and delicate). Drizzle truffle vinaigrette around fish on plate. Serve with whole roasted tomato with saffron rice and roasted Japanese eggplant
Re-garnish with fresh oregano leaves for color.
For Truffle Vinaigrette--Puree olive oil, 3 slices of black truffle, shallot, and vinegar in blender. Add S&P to taste.
Number of Servings:
4
Ingredients:
Marinade
4 Australis Barramundi fillets
4 tablespoons fresh lime juice
3 cloves garlic (minced)
¾ cup olive oil
2 dried bay leaves
1 teaspoon dried oregano
½ teaspoon kosher salt
1 dash fresh black pepper
Tomato Sauce
¾ cup olive oil
8 cloves garlic (3 whole, 5 minced)
2 cups onion (finely chopped)
2 large ripe tomatoes (finely chopped)
¾ cup Spanish olives (finely chop half, coarsely chop half)
¼ cup capers
6 fresh bay leaves (or 3 dried)
1 teaspoon dried oregano
2-3 sprigs each fresh thyme and marjoram (or 1 tsp. dried)
½ teaspoon freshly ground black pepper; salt to taste
4 ounces roughly chopped canned jalepeno
1 cup frozen corn
Instructions:
SAUCE: Heat oil in saucepan over medium heat. Gently brown 3 whole
garlic cloves and discard. Add oregano, minced garlic and onion and
cook until translucent. Add tomatoes, olives, capers, bay leaves,
thyme, marjoram, salt, pepper and jalepeño. Simmer 2 hours, stirring
occasionally, until sauce is thick. Remove from heat and set aside.
FISH: While sauce simmers, place fish in a single layer in a large
baking dish. Chop marinade ingredients in a food processor and pour
over fish. Cover and refrigerate 1 hour. Preheat oven to 425 degrees.
Remove fish from marinade and place in a single layer in a clean baking
dish. Bake until fish is just done, about 12-15 minutes. Avoid
overcooking.
Re-heat sauce, if necessary and place a thin layer on a serving platter. Arrange fish on top and cover with remaining sauce.
Source: Australis Barramundi
Number of Servings:
4
Ingredients:
4 Barramundi Fillets (cut into 1-inch cubes)
2 T Chile Powder
½ t. Cumin Powder
½ t. Salt
¼ t. Ground Black Pepper
1 Medium Yellow Onion (cut into medium slices)
2 Cloves Garlic (minced)
2 Jalapeno Peppers (cut into medium slices)
2 T. Peanut Oil
2 T. Olive Oil
8-12 Yellow Corn Tortillas (Peanut oil as needed for tortillas)
1 C. Monterey Jack and/or Mild Cheddar Cheese (grated)
Instructions:
Sear veggies using half the oil in a heavy skillet over medium-hi
heat for about 4 minutes (softened but not wilted). Remove from pan.
Add remainder of oil to pan and add fish, skin side down. Cook about
2 minutes. Add spices and stir fish once with a spatula, trying not to
break it too much. Cook one additional minute.
Add veggies to the fish, gently mix and remove from heat.
In a clean pan over low heat put a few drops of oil, add a tortilla
and gently move around with fingers, flip and repeat, until warmed and
softened. About 1 minute. Stack warmed tortillas on a plate and cover
with clean dish towel to keep warm.
Serve at once. Allow diners to spoon fish into tacos and add cheese,
salsa, guacamole, sour cream, etc., as desired. Eat with hands.
Source: Australis Barramundi
