Pan Seared Barramundi With Caruru Recipes

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PAN-SEARED CALAMARI WITH SPICY MARINARA OVER LINGUINE



Pan-Seared Calamari with Spicy Marinara over Linguine image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 pound linguine
1 tablespoon olive oil
3 cloves garlic, minced
1 pound calamari, sliced into rings
2 (15-ounce) cans pasta sauce with roasted garlic (recommended: Hunt's)
1/2 teaspoon crushed red pepper flakes
Chopped fresh basil leaves, optional

Steps:

  • Cook linguine according to package directions.
  • Heat oil over medium heat in a large skillet and a small saucepot. To both, add garlic and cook 1 minute. Add calamari to the skillet and cook 2 minutes. Then to both, add pasta sauce and crushed red pepper flakes and bring to a simmer. Simmer 3 to 5 minutes, until calamari is tender. Reserve tomato sauce in the saucepot for another meal.
  • Transfer linguine to a serving platter. Spoon all of the calamari and tomato sauce over linguine. Garnish with basil, if desired.

CARURU



Caruru image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 18

2 tablespoons olive oil
2 pounds small okra pods, topped, tailed, and cut into small pieces
Salt and freshly ground black pepper
3 tablespoons ground dried shrimp (see Note 1)
1 pound jumbo shrimp, peeled and deveined
1/3 cup roasted peanuts
2 tablespoons dende oil (see Note 2)
1 medium onion, very finely chopped
2 cloves garlic, minced
1 teaspoon red chile flakes
3/4 cup water
1 bunch cilantro, leaves only, finely chopped
Dash of tabasco
Cooked white rice, for serving
12 cooked jumbo shrimp, for garnish
1 red bell pepper, stemmed, seeded, and cut into fine julienne for garnish
Whole sprigs of cilantro, for garnish
Wedges of lemon, for serving

Steps:

  • In a medium heavy skillet, heat the olive oil over high heat. Add the okra and toss constantly until seared and golden, about 2 minutes. Remove from the heat, season to taste with salt and pepper and set aside.
  • In the bowl of a food processor, combine the ground dried shrimp with the fresh shrimp and peanuts. Pulse, scraping down the sides of the bowl as necessary, until the mixture forms a chunky paste.
  • In a large, heavy skillet heat the Dende oil over medium heat. Add the onion, garlic and chile flakes and cook, stirring frequently, for 2 to 3 minutes, until golden. Add the shrimp paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to mix. Pour in the water and bring to a simmer. Reduce the heat to low and simmer the Caruru gently for 30 minutes, stirring occasionally. The mixture will be quite thick. Stir in the reserved okra, cilantro and tabasco and cook for 2 minutes more, until the okra is heated through. Serve over white rice, garnished with the cooked jumbo shrimp, red pepper julienne, cilantro sprigs and lemon wedges.

PAN-FRIED BARRAMUNDI



Pan-Fried Barramundi image

This is the easiest and the tastiest fish we had so far!

Provided by Daria

Categories     Seafood     Fish

Time 21m

Yield 4

Number Of Ingredients 9

2 (8 ounce) barramundi (Asian sea bass) fillets
1 lemon, zested and sliced
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup olive oil
½ cup canola oil
1 teaspoon truffle oil, or to taste

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

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