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
