Turmeric Barramundi on Pickled Carrots


Vibrant, Bold, & Healthy!

    If you've never had barramundi and enjoy fish, then you are missing out my friend! Native to Australia, barramundi has a clean and buttery flavor with a meaty texture that appeals to just about everyone. Even non-fish lovers call it a favorite due to its mild taste. With half the calories of salmon, barramundi is also very popular among dieters. 
    In this recipe, I marinated the fish in olive oil, turmeric and garlic then pan fried it to get a nice crust on the outside. Then, I served it over some warm pickled carrot slaw. A bit of squeezed lime and cilantro elevate this dish to near perfection. It's clean, crisp, and packed with lots of flavor. This has become one of my favorite summer dishes to make! 

Cook Time: 10 mins     Prep Time: 20 mins     Total Time: 30 mins    Yield: 2 servings 
Serving Size: 7 oz  Calories: 108     Protein: 20 grams     Cholesterol: 45 mg 
Total Fat: 2 grams   Omega-3's: 833 milligrams

Ingredients:
  • 2 (5 oz) Barramundi Filets
  • 2 Tbs plus 1 Tbs for cooking EVOO (Extra Virgin Olive Oil)
  • 1 tsp Turmeric
  • 1/4 tsp Garlic powder
  • 1/4 tsp Sea Salt
  • 1/8 tsp Pepper
  • 2 Tbs Cilantro roughly chopped
  • 2 Tbs Red Onion diced (optional)
  • Lime for garnish
** For the Carrot Slaw, click below for the recipe. If you have already made this ahead of time, all you'll need to do is use the desired portion of slaw, (I recommend using a cup per person) and microwave 60 seconds or until warm. 

Directions:
  1. Rinse off your barramundi and pat dry.
  2. Mix the EVOO with turmeric, garlic powder, salt and pepper an a shallow bowl. (If you happen to have any curry powder, use that!)
  3. Roughly chop the cilantro and set aside. Dice the red onion and set aside.
  4. Place the barramundi into the bowl and using your hands, spread the mixture all over the filets. Leave the filets flesh side sown, skins up in the mixture for 20 mins or so. 
  5. After the filets are done marinating, place a skillet over medium high heat and add the 1 Tbs EVOO.
  6. When the oil is hot, add the fillets flesh side down and cook for about a minute or two. 
  7. Flip the filets on the other side and continue cooking util fish is a nice golden color with slight browning on the top. **Internal cooking temperature needs to be 145 degrees! 
  8. Serve over warm carrot slaw, and top with cilantro and red onion. Squeeze with lime juice for added pop!     


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