Easy, Perfect Barramundi Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 mins
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Total Time
21 mins
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Servings
4
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Calories
260 kcal
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Course
Main Course, Dinner
Easy, Perfect Barramundi Recipe
Description
"Easy, Perfect Barramundi Recipe" uses fillets about ½ inch thick, seasoned with kosher salt and freshly ground black pepper. The fish is cooked in hot olive oil, skin-side down first, to achieve a crisp exterior while maintaining a moist texture inside. The lemon butter sauce, heated until just bubbly, incorporates fresh garlic, basil, lemon juice, and zest, providing a fresh and tangy topping.
The dish is versatile and pairs well with light salads or sides like rice, potatoes, or orzo. Fresh herbs and lemon slices can add color and enhance the presentation. The cooking process emphasizes gentle handling and precise timing to preserve the delicate fish flesh.
The recipe suggests using a large cast iron pan for even browning and recommends patting the fillets dry beforehand to ensure proper searing. Substitutions such as chives for basil are possible. Use kosher salt for balanced seasoning and consider an oil splatter guard for safe cooking.
Ingredients
For Lemon Butter Mixture
- 2 TB butter salted, softened
- 2 TB garlic freshly minced
- 1 TB basil packed, freshly chopped
- 1 TB lemon juice freshly squeezed
- 1 TB lemon zest
- ⅛ tsp kosher salt
- ¼ tsp black pepper freshly ground
For the Fish
- 2-4 TB olive oil
- 4 barramundi fillet 1/2" thick, 5-6 oz. each
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Optional Garnishes
- basil freshly chopped
- lemon slices
Instructions
- Make Lemon Butter Mixture: in a small pan, combine all Lemon Butter Mixture ingredients. Heat sauce just until bubbly, stirring often. Once bubbly, turn heat off and keep warm.
- Use clean paper towels to pat-dry all excess moisture from the fish fillets. This step is important to proper cooking, so be sure to dab off as much moisture as you can. Evenly sprinkle top of fillets with a thin layer of kosher salt and freshly ground black pepper.
- In a large pan* heat 2 TB olive oil over high heat. Once oil is smoking and sizzling hot, carefully add 2 of the fish fillets, skin side down, and let cook undisturbed for 3 minutes – do not move fish around.
- Use large metal spatula to carefully flip fish fillets over for another 3 minutes, without moving fish around. Gently lift cooked fish onto a serving plate and keep warm. Repeat with other 2 fish fillets.
- Just before serving, re-warm the Lemon Butter Mixture if needed, and evenly distribute over the fish fillets. Serve with freshly chopped basil and lemon slices for garnish.
Notes
- Choose fillets close to ½ inch thick for even cooking and moist texture.
- Pat fish dry thoroughly to promote a crisp surface and prevent steaming.
- Use kosher salt, which seasons more moderately than table salt.
- A cast iron pan helps achieve even browning and better heat retention.
- Substitute fresh chives for basil as an alternative herb option.
- Serve with fresh salads, rice, potatoes, or orzo to complete the meal.
- Rewarm the lemon butter sauce gently before drizzling to keep the flavors fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 119mg | 5% |
| Potassium | 27mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 203IU | 4% |
| Vitamin C | 5mg | 6% |
| Calcium | 23mg | 2% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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