1 Barramundi and Lemon Butter Serves: 4 Prep Time: 10 Cook Time: 10 4 Australis Barramundi fillets 2 tsp. olive or canola oil 2 Tbsp. butter 1 clove garlic, minced 3 Tbsp. fresh or bottled lemon juice 5 leaves minced fresh basil (or 3/4 tsp. dry) Salt to taste 1. Gently saute the garlic in butter for about 2 minutes. 2. Stir in lemon juice and basil. 3. Add salt to taste. Remove from heat. 4. Coat fillets with olive or canola oil. 5. Pan fry one side on high heat for 3 minutes. Flip and cook other side 1-2 more minutes or until fish is cooked through. 6. Transfer to serving dish. Spoon sauce over fillets. To plate, serve on a bed of mashed potatoes or greens, and add chopped fresh tomatoes for color.
2 Barramundi Fish Taco Serves: 4 Prep Time: 20 Cook Time: 10 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) 1. 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. 2. Add remainder of oil to pan and add fish, skin side down. Cook about 2 minutes. 3. Add spices and stir fish once with a spatula, trying not to break it too much. Cook one additional minute. 4. Add veggies to the fish, gently mix and remove from heat.
3 5. 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. 6. Serve at once. Allow diners to spoon fish into tacos and add cheese, salsa, guacamole, sour cream, etc., as desired. Eat with hands.
4 Barramundi Veracruzana Serves: 4-6 Prep Time: minutes Cook Time: 25 minutes 4 Barramundi fillets Juice of two limes Salt and pepper to taste 1 tsp. oregano 2 Tbsp. olive oil 1 medium onion, chopped 4 cloves garlic, diced 4 chopped tomatoes or one 14 oz. can 1/2 cup sliced green olives 1 Tbsp. capers 1 Tbsp. brown sugar 1/2 tsp. cinnamon 2 dried bay leaves 1/4 tsp. ground cloves (optional) 3 canned jalapenos, diced (optional) 3 sprigs fresh thyme (optional) 1. Preheat oven to 375 and place fillets in a greased baking pan. 2. In a small bowl, mix lime juice, oregano and salt and pepper. 3. Pour over fish and set aside. 4. In a skillet, heat olive oil and cook onion until translucent.
5 5. Add garlic and tomatoes and cook until tender. 6. Mix in olives, capers, brown sugar, bay leaves, cinnamon and optional jalapenos and cloves. 7. Simmer and start baking fish for 10 minutes. 8. Pour sauce over fish and bake for another 5 minutes or until flakey. 9. Top with sprigs of fresh thyme.
6 Mediterranean Barramundi Serves: 2-3 Prep Time: 15 Cook Time: 15 1 lb of Barramundi 1 red pepper 1/2 large red onion 1/4 cup kalamata olives, sliced in half 2 tbsp feta cheese 1/2 lemon 1 tbsp olive oil 1 tbsp butter 2 cloves garlic chopped Salt and pepper to taste 1. Slice red pepper lengthwise into strips and chop onion into strips. 2. Heat 1 tbsp oil in pan over medium heat. 3. Stir in chopped garlic and add peppers and onions. 4. Cook for 12 minutes, or until they reach your desired consistency. Transfer to plate. 5. Add 1 tbsp butter and 1 garlic clove to same pan. 6. Once butter has melted add the fish and salt and pepper to taste. 7. Flip after two minutes. 8. Continue to cook for two minutes on opposite side. 9. Transfer to a plate and top with peppers, onions, olives, and feta!
7 Grilled Barramundi Skewers Serves: 4 Prep Time: 8 Cook Time: 2 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) 1. Combine all ingredients except for fish and peppers in a bowl and let stand at room temperature while preparing the skewers. 2. Rinse fillets and pat dry with a paper towel. 3. Slice fish into strips about 1 inch wide and the full width of the fillet. 4. 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. 5. 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. 6. Place on a hot grill and cook for two minutes. 7. Turn and cook one or two more minutes. Avoid flames as they will burn the bamboo skewers.
8 Grilled Blackened Barramundi Sandwich Serves: 4 Prep Time: 10 Cook Time: 10 4 Australis Barramundi fillets 4 Tbsp. butter 1 baguette Coleslaw or tartar sauce 2 Tbsp. sweet paprika 4 tsp. kosher salt 2 tsp. each of garlic powder and onion powder 1/8 tsp. cayenne pepper 1/2 tsp. each of red pepper flakes and cumin 1/2 tsp. each of white and black pepper 1 tsp. each of dried oregano and thyme 1. Heat grill. 2. Place spices in a bowl and mix well. 3. Divide baguette into four sections the length of a fillet and then split each in half. 4. Melt butter in a frying pan and turn off heat. 5. Place fillet in pan just long enough to coat with butter. Remove fillets and set aside. Do the same with the inside face of the baguettes. 6. Liberally sprinkle the spice mixture on all sides of fish to coat. 7. Grill fish 3-4 minutes on each side until fish flakes easily. 8. Grill bread until just golden. 9. Lace coleslaw or tarter sauce on baguette. Top with fillet and other half of baguette and enjoy!
9 Barramundi with Mango, Avocado & Chili Salsa Serves: 2 Prep Time: 15 minutes Cook Time: 15 minutes 2 barramundi fillets salt & pepper a dash of olive oil 1 mango, scooped out and sliced into cubes 1 avocado, diced 2 spring onions, chopped 1 fresh coriander stalk, chopped 1/2 red chili, deseeded and finely sliced juice of 1/2 a lime pinch of salt 1. Add the mango, avocado, chili, lime juice, spring onion, coriander and salt and toss together. 2. Heat a little bit of olive oil in a sauté pan. 3. Season the fish fillets with salt and freshly cracked pepper. 4. Sauté the fish on both sides for about 2 minutes until the outside is golden brown. 5. Serve with the salsa.
10 Battle Barramundi: Caribbean Style Australis Barramundi Serves: 6 Prep Time: 10 Cook Time: oz. filet of Australis Barramundi, skin left on (optional) Caribbean jerk rub 6 ears of corn 2 bunches of fresh asparagus 1 fresh lime, wedged for garnish Salt and pepper to taste ½ c. canola oil Kiwi Salsa: Two ripe kiwi s, peeled and diced ½ medium red onion, diced ¼ red bell pepper, finely diced ½ mango, diced ½ papaya diced ½ avocado diced Fresh Cilantro ½ fresh lime juice 1 tbsp Honey 1. Prepare Kiwi Salsa and refrigerate until serving. Recipe below. 2. Preheat oven to Sprinkle barramundi filets with Caribbean jerk rub, so lightly coated and place aside. 4. Wash and remove bottom inch of asparagus, coat with ¼ cup of oil and salt and pepper to taste. Place aside.
11 5. Coat corn with remaining oil and place on grill turning every couple of minutes until lightly browned.once cooled, remove corn off cob and place on sheet pan. Place in oven for 15 minutes. 6. Spray grill generously with pan spray, so fish does not stick. Place filets skin side down on grill for 5-6 minutes. Flip the filets over and grill an additional 5-6 minutes. Remove and place in a warm place. 7. Making sure the grill is clean, spray once again with pan spray and place asparagus on grill turning every couple of minutes for 6-8 minutes. To plate, place about ¼ cup of the roasted corn in the center of the serving plate. Place one filet of barramundi on top of the corn. Lay 5-6 asparagus spears on the side of the barramundi. Top the Barramundi with two tablespoons of kiwi salsa and a lime wedge for garnish. For the Kiwi Salsa: 1. Combine the first six ingredients in a medium bowl folding them together. 2. Add about two teaspoons of freshly chopped cilantro. 3. Squeeze a ½ fresh lime into the salsa and add honey; fold ingredients together. 4. Cover and refrigerate until ready to serve.
12 Barramundi with Swiss Chard & Roasted Sweet Potato Serves: 4 Prep Time: 10 minutes Cook Time: 10 minutes 4 barramundi fillets11/2 lbs sweet potato, peeled and cut into 2 inch chunks 3 tbsp olive oil 2 sprigs fresh thyme 3 garlic cloves, crushed 1/2 tsp paprika 1/2 tsp ground cumin 1/2 small onion, finely chopped 1/2 bunch Swiss chard, shredded 1 tbsp white raisins 1 tbsp pine nuts, toasted 1. Preheat the oven to 400ºF conventional/350ºf fan forced oven. 2. Place the sweet potato onto a baking tray and toss with tablespoon of the oil, the thyme and 2 cloves of the garlic. 3. Season with salt and pepper and roast for 30 minutes, turning occasionally until lightly browned and tender. Remove from the oven. 4. Meanwhile, place a large non-stick frying pan over medium high heat. Season the barramundi with salt and pepper on both sides and evenly sprinkle over the paprika and cumin.
13 5. Place 1 tablespoon of oil into the hot pan and cook the fish in two batches for 2-3 minutes per side, or until cooked through and golden brown. Remove the fish from the pan to a plate to rest for 2 minutes. 6. Place a separate large frying pan over medium high heat and add the remaining oil to the hot pan. Cook the onion for 2 minutes, stirring, then add the remaining garlic and Swiss chard. Cook for 2-3 minutes or until the Swiss chard is tender, then stir in the white raisins and cook for 30 seconds. 7. Season to taste with salt and pepper, add the pine nuts and remove from the heat. 8. Serve the roasted sweet potatoes and Swiss chard with the barramundi
14 Pecan Crusted Barramundi with Meyer Lemon & Herb Bechamel Serves: 4 Prep Time: 10 Cook Time: 20 4 Barramundi fillets 1/2 cup Kikkoman Panko crumbs 1/2 cup unsalted toasted pecans; pulverized to crumbs zest of 1/2 Meyer lemon 1 teaspoon dried rosemary 1 tablespoon fresh parsley 2 teaspoons dried thyme salt and pepper 1/2 cup Lifeway Plain Lowfat Kefir 1 tablespoon Kikkoman Lime Ponzu sauce 2 tablespoons butter 2 tablespoons flour 1 cup of Horizon Organic 1% milk
15 1/2 cup Lifeway Plain Lowfat Kefir 1 clove of garlic, minced 1 teaspoon fresh parsley 1 teaspoon fresh thyme dash of freshly grated nutmeg 3 tablespoons of meyer lemon juice salt and pepper 2 tablespoons olive oil 1. Preheat the oven to 375 degrees F. 2. Make the coating: Combine Panko and pecan crumbs with the lemon zest, herbs, salt and pepper. Place in rimmed baking dish. Set aside. 3. Whisk together Lifeway Kefir and ponzu. Place in rimmed baking dish. Set aside. 4. Make the béchamel: Heat the butter in a saucepan until melted. Whisk in the flour, and cook for a couple of minutes, whisking constantly. 5. Slowly whisk in the milk, whisk continuously to avoid forming lumps. 6. Add the garlic, herbs and nutmeg and bring to a low boil. Lower the heat to a simmer immediately and continue to whisk while the sauce thickens. If the sauce gets too thick just whisk in more milk a little at a time. Remove from the heat, stir in the lemon juice and season to taste with salt and pepper. Set aside 7. Dip Barramundi filets into Lifeway Kefir mixture then into panko mixture. Coat just both sides well. 8. Heat oil in large sauté pan. Place filets, into pan and sear for 2 minutes turn and repeat. 9. Remove from pan and place filets in lightly greased baking dish and bake in oven for 15 minutes until fish flakes with a fork. 10. Turn oven to broil and broil for 1-2 minutes until top is golden brown. 11. Pour warm béchamel sauce over the fish and serve immediately. 12. Enjoy!
16 Soy Glazed Barramundi with Pineapple Salsa served over Black Rice Serves: 2 Prep Time: 30 minutes Cook Time: 45 minutes Pineapple Salsa Makes more than enough for dinner. Serve the extra salsa with chips as a snack, or over orange chicken for lunch tomorrow. ¼ of a white onion 1 Anaheim Chili Pepper, or other mildly spicy pepper, seeded and coarsely chopped 1 medium-sized sweet orange bell pepper, seeded and coarsely chopped Zest and juice of 1 lime salt and pepper ½ cup fresh pineapple, cut into small chunks Black Rice Makes 4 servings, or about 3 cups rice 1 ¾ cups vegetable broth 1 cup black rice pinch of salt 2 tablespoons fresh basil, chopped 1/3 cup pine nuts, toasted Fresh Parmesan cheese for garnish Sweet and Soy Glaze Makes about 1/2 cup, and you may have more glaze than you need for your fish fillets 2 tablespoons dark brown sugar
17 2 tablespoons Balsamic vinegar 2 tablespoons olive oil 2 tablespoons soy sauce Salt and pepper to taste Soy Glazed Barramundi Prepare the glaze before you cook the fish. If your nonstick skillet isn t ovensafe, sear the fish as directed, then transfer it to a rimmed baking sheet, glaze it, and continue as directed. 1 teaspoon light brown sugar ½ teaspoon kosher salt ¼ teaspoon cornstarch 2 barramundi fillets (6 ounces each) Freshly ground black pepper 1 teaspoon vegetable oil 1 recipe glaze (see below) Pineapple Salsa 1. Place onion, peppers, lime zest, lime juice, salt, and pepper in bowl of a food processor. 2. Pulse until all ingredients are cut into small confetti pieces. 3. Place pepper mixture in a bowl and gently mix in pineapple. 4. Cover and refrigerate until ready to use Black Rice 1. Combine first 3 ingredients (broth through salt) in a medium saucepan. 2. Bring to a boil over high heat. 3. Cover, reduce heat and simmer for 30 minutes. 4. Remove from heat and let stand covered for a few minutes. Alternatively, a rice cooker may be used with the same water to rice ratio. 5. Stir basil into the cooked rice, top with pine nuts, and grate fresh Parmesan over the top. Sweet and Soy Glaze 1. Whisk ingredients together in small saucepan. 2. Bring to boil over medium-high heat; simmer until thickened and reduced by about half, about 3 minutes. 3. Remove from heat and cover to keep warm. Soy Glazed Barramundi 1. Adjust oven rack to middle position and heat oven to 300 F. 2. Combine brown sugar, salt, and cornstarch in small bowl. 3. Pat fish dry with paper towels and season with pepper. 4. Sprinkle brown sugar mixture evenly over top of the fish, rubbing to distribute. 5. Heat oil in 12-inch ovensafe nonstick skillet over medium-high heat until just smoking. 6. Place fish in skillet being careful not to overcrowd the pan, fish may be cooked in two batches if necessary. 7. Cook until well browned, about 2-3 minutes. Using tongs, carefully flip fish and cook until golden, about 2 more minutes.
18 8. Remove skillet from heat and spoon glaze evenly over fillets. 9. Transfer skillet to oven and cook until center of thickest part of fillets registers 125 F on instant-read thermometer and is still translucent when cut into with paring knife, about 5 minutes. 10. Transfer fillets to platter or individual plates and serve. To plate: take about ¾ cup of rice and mound in the middle of the dinner plate. Place a glazed fish fillet on top of the rice. Arrange the pineapple salsa on top of the fish fillet, and garnish with additional basil.
19 Roasted Barramundi with Fennel and Orange Serves: 4 Prep Time: 15 minutes Cook Time: 40 minutes 1 ½ pounds US (Australis) Barramundi fillets with skin or four 6-ounce skinless fillets 2 teaspoons fennel seeds 1 ½ teaspoons coarse kosher salt 5 Valencia orange 4 ½ tablespoons extra-virgin olive oil, divided, plus additional for brushing 2 medium fennel bulbs, trimmed, halved through core, sliced, plus a few fronds for garnish 2 garlic cloves, pressed1 shallot, mince ½ cup dry white wine 1. Toast fennel seeds in heavy small skillet over medium-high heat until fragrant and beginning to brown. Using spice grinder, coarsely grind fennel seeds with 1½ teaspoons coarse salt. DO AHEAD. Cover and store at room temperature. 2. Finely grate enough orange peel from 1 orange to measure 1 1/2 teaspoons; set aside. Using small sharp knife, cut off peel and white pith from 3 oranges. Working over bowl, cut between membranes to release orange
20 segments into bowl. Squeeze enough juice from remaining 2 oranges to measure 1/2 cup. DO AHEAD Cover separately; let stand at room temperature. 3. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 400 F. Brush large rimmed baking sheet with oil. Toss sliced fennel, 1 1/2 tablespoons oil, 1 teaspoon fennel salt, and 1/2 teaspoon orange peel in large bowl. Transfer to prepared sheet, spreading evenly. Roast fennel on bottom rack until beginning to soften, about 8 minutes. 4. Meanwhile, brush large shallow roasting pan with oil. Mix 2 tablespoons oil, 1 teaspoon orange peel, and garlic in small bowl. If using fish fillet with skin, place skin side down in pan and brush top with orange-peel mixture. If using 4 skinless fillets, brush both sides with orange-peel mixture and place in pan, spacing apart. Sprinkle fish with 1 teaspoon fennel salt. 5. Stir fennel; arrange orange sections around. Transfer fennel to top rack of oven and place fish on bottom rack. Roast until fish is just opaque in center and fennel is tender, about 13 minutes longer. Transfer fish to platter; tent with foil. Place same pan over 2 burners; heat over medium-high. Add shallot; stir until tender, about 2 minutes. Add wine and orange juice; boil, scraping up browned bits on bottom, until reduced to ½ cup, about 4 minutes. 6. Whisk in remaining 1 tablespoon oil. Season sauce with ½ teaspoon fennel salt, adding more if desired. Arrange fennel & oranges around fish on platter. Pour sauce over, sprinkle with reserved fronds, and serve.
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