Barramundi Sauteed Barramundi With Vegetable Risotto And Tomato Wine Sauce Recipes
BARRAMUNDI WITH LEMON BASIL SAUCE
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush fish with olive oil.
- Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
- Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
- Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.
Nutrition Facts : Calories 673.5 calories, Carbohydrate 21.9 g, Cholesterol 169.2 mg, Fat 53.1 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 30.5 g, Sodium 666.3 mg, Sugar 2.4 g
PAN-FRIED BARRAMUNDI
Steps:
- Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
- Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
- Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.
Nutrition Facts : Calories 672.6 calories, Carbohydrate 15.8 g, Cholesterol 46.9 mg, Fat 58.7 g, Fiber 1.9 g, Protein 23 g, SaturatedFat 6.6 g, Sodium 519.1 mg, Sugar 0.2 g
BARRAMUNDI SAUTEED BARRAMUNDI WITH VEGETABLE RISOTTO AND TOMATO WINE SAUCE
Number Of Ingredients 16
Steps:
- For the Risotto: Heat olive oil and add peppers, mushrooms and onion. Saute for 4 minutes. Add aborio and stir, cooking for 5 minutes. Add chicken stock and continue cooking while constantly stirring. Keep adding stock as rice absorbs it. When rice is almost finished, add cheese and zucchini.
- For the Fish: Heat olive oil in a skillet. Mix parsley with flour. Dredge fish into flour mixture and add to hot pan. Cook fish evenly on both sides and remove and keep warm. Drain any excess oil from pan and add white wine, saffron and reduce by ½. Add tomato paste and whisk until smooth. Add diced tomatoes. To serve, place risotto on plate with a fillet on top. Top fish with sauce and garnish with sautéed baby spinach.
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- Heat olive oil and add peppers, mushrooms and onion. Saute for 4 minutes. Add aborio and stir, cooking for 5 minutes. Add chicken stock and continue cooking while constantly stirring. Keep adding stock as rice absorbs it. When rice is almost finished, add cheese and zucchini.
- Heat olive oil in a skillet. Mix parsley with flour. Dredge fish into flour mixture and add to hot pan. Cook fish evenly on both sides and remove and keep warm. Drain any excess oil from pan and add white wine, saffron and reduce by ½. Add tomato paste and whisk until smooth. Add diced tomatoes.
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