CORIANDER AND LEMON CRUSTED BARRAMUNDI WITH CUCUMBER MINT SALSA
I have used the Indian technique of marinating in yoghurt for the fish and topped the whole it off with a refreshing salsa to contrast the strong flavours of the fish. 4hrs marinating time is required for the fish.
Provided by An_Net
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fish:.
- Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
- Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
- Salsa:.
- In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
- Add the vinegar mix to the cucumber and the chopped mint.
- Toss it all together and set aside.
- Preheat oven to 180 degrees (350 fahrenheit).
- In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
- Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
- place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.
Nutrition Facts : Calories 223.3, Fat 9.8, SaturatedFat 3.4, Cholesterol 69.9, Sodium 96.1, Carbohydrate 17.9, Fiber 0.5, Sugar 15.8, Protein 16.5
BARRAMUNDI WITH MACADAMIA AND LEMON MYRTLE CRUST
I had a very similar dish to this in Northern Queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried tomato cous cous with lime wedges on the side.
Provided by JustJanS
Categories Fruit
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season flour with salt and pepper and spread on a plate.
- Lightly beat egg in seperate bowl.
- Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
- Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
- Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
- (A high heat will burn the nuts).
- Serve.
THAI CUCUMBER AND MINT SALSA
This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.
Provided by Molly O'Neill
Categories easy, side dish
Time P2DT2h5m
Yield Four servings
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a large glass or ceramic bowl. Cover and set aside in the refrigerator for at least 2 hours before serving. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams, TransFat 0 grams
BAKED BARRAMUNDI WITH MUSTARD & LEMON RECIPE - (4/5)
Provided by á-6184
Number Of Ingredients 14
Steps:
- Monday, September 21, 2015 BAKED BARRAMUNDI with MUSTARD & LEMON In my effort to cook more fish, I created this baked barramundi dish. Super simple to make, it requires next to no time in the kitchen as the 1 hour prep and cooking time is made up of 25 minutes of marinating, 25 minutes of baking in the oven. Therefore it is a great recipe for those who are time poor or who do not like the kitchen. In addition it is a very healthy, super light dish, perfect for dinner. INGREDIENTS 2 tablespoons dijon mustard the juice of 1 medium lemon 1 teaspoon extra virgin olive oil 2 spring onions, finely chopped a generous sprinkling of ground black pepper 500g barramundi fillets, skin & bones removed a baking dish, around 25cm x 15cm or bigger Side Salad 1 large tomato, roughly chopped 1 medium carrot, grated 2 generous handfuls of lettuce 100g green beans, trimmed and roughly chopped 1 ripe avocado, diced COOKING 1. Combine the mustard, lemon, oil, spring onion, pepper and a tablespoon of water and stir well to combine. Brush or pour onto the barramundi fillets then marinate in the fridge for 25 minutes. 2. Preheat a fan forced oven to 180 degrees celsius. 3. Whilst the barramundi is marinating, make the salad by combining all ingredients and tossing well. 4. When 25 minutes is up, place the marinated barramundi in a single layer in the baking dish. Bake in the oven for 25 minutes. Remove from the oven after this time and check that the fish is cooked by lightly shredding the biggest piece with a fork; if the flesh is white in the middle of the piece, the fish is cooked. Divide the salad and barramundi into 4 servings and serve the fish on top of the salad. Season with extra pepper if desired. Serves / 4 Total Preparation & Cooking time / 1 hour, including the 25 minutes marinating time and the 25 minutes cooking time.
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