Your email address will not be published. It is raised in environmentally sound, closed tank systems with recirculating water. Can’t get much easier than this can you? PLANT YOUR HERB Indoor Hydroponic Basil Grow Kit | Certified 100% USDA Organic | I Am Rooting For You | No Soil, Just Add Water | E-Book with Recipes and Care Guide Included |, Australis, All Natural Barramundi, 12 oz (Frozen), T-fal E83407 Pre-Seasoned Nonstick Durable Cast Iron Skillet / Fry pan Cookware, 12-Inch, Black - 2100082838. Carol. Carol, Thank you for posting this . Try cooking some today. I added a teaspoon of capers to the lemon and basil for added flavor. Great one!! This is a clean way to raise this fish which grows quickly. It did stick to the pan a little bit. I had never prepared Barramundi and was looking for a flavorful yet easy weeknight recipe. amzn_assoc_tracking_id = "thegarcoo-20"; Try a simple preparation by coating in minced garlic and lemon to accentuate the flavor of the fish, or add bold flavors like toasted fennel seeds and orange zest to complement the mild flavor of the barramundi. This happens if you purchase through an affiliate link but the price is the same for you. Hi Sue, Yes, any white fish will work well (tilapia, perch, cod, bass). Around the word barramundi is often referred to as Asian sea bass. Thanks a bunch! Thanks Dona. I love that it is so quick and easy to prepare but still nice enough for a special occasion. I will be making this again. amzn_assoc_asins = "1570616620,014311946X,B00KXTDSMK,B071JKSJJV"; What's for dinner tonight? All of this must be done to keep in mind the livelihoods of communities that are fisheries-dependent. Bought this fish at my favorite discount grocery store and then found your recipe. Glad you enjoyed the recipe, and thanks for sharing it! Your pictures are absolutely stunning and I am so jealous! Brush upper side of each fillet with oil and sprinkle with coarsely ground salt and pepper. That would make it tangy Brenda, like a piccata. Cook for about 4-5 minutes on each side, until the fillets are lightly browned. Thank you! We improve the food system through ocean farming. Served mine with broccoli and mushroom risotto. Most white fish tastes “fishy” to me, but that is not the case with this lovely sustainable fish. Can I cook the same with the skin on? This barramundi recipe with a garlic lemon butter sauce is restaurant-style food at home in just minutes. The idea began in the 1990s with the sustainable seafood movement. Just pin this image to one of your cooking boards on Pinterest so that you can easily find it later. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. amzn_assoc_title = ""; Barramundi is one of the tastiest sustainable fishes out there. This recipe for barramundi is high in protein, low in carbs, sugar and sodium and the rich taste of the recipe is the dieter’s perfect food to make them feel as though they are NOT on a diet. It is clean and delicate and is showcased beautifully with the delicious. Your email address will not be published. Serve this barramundi fillet recipe with a side salad, or some tasty oven roasted vegetables like my oven roasted root vegetable medley . I’m going to try it tomorrow!!! Sea salt and cracked black pepper to taste. Missing your restaurant food right now? Solving the biggest seafood challenges in your kitchen and store. Perfection on a plate. The flavor is buttery and fresh with a citrus burst from the lemon over fork tender fish fillets that also have a buttery flavor to them. Move to a serving dish and keep warm while you make the sauce. Sorry it didn’t work out for you. This delicious recipe is gluten free and fits into a Whole30 or Paleo diet plan if you substitute the butter with clarified butter. Would you like a reminder of this recipe for Barramundi with a lemon butter sauce? Made the sauce-did add a tad of capers. 2 tbsp unsalted butter (used Clarified butter for Whole30 and Paleo), Small bunch of fresh basil (can also used 3/4 tsp of dried basil). Hi Sarah. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page.