Barramundi Sauteed Barramundi With Vegetable Risotto And Tomato Wine Sauce Recipes

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

Ingredients

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

BARRAMUNDI SAUTEED BARRAMUNDI WITH VEGETABLE RISOTTO AND TOMATO WINE SAUCE

BARRAMUNDI SAUTEED BARRAMUNDI WITH VEGETABLE RISOTTO AND TOMATO WINE SAUCE image

Number Of Ingredients 16

Ingredients

10 skin-on or skinless barramundi fillets
1 bunch parsley, chopped
1 olive oil, as needed
1 flour, as needed
1 chicken stock, as needed
1 red pepper, finely diced
1 onion, finely diced
1 cup mushrooms, sliced
1 zucchini, finely diced
4 roma tomatoes
1 tablespoon garlic, minced
1 tablespoons tomato paste
2 cups white wine
1 pinch saffron
1 1/2 cups arborio rice
1 1/2 cups grated parmesan cheese

Steps:

For the Risotto: Heat olive oil and add peppers, mushrooms and onion. Saute for 4 minutes. Add aborio and stir, cooking for 5 minutes. Add chicken stock and continue cooking while constantly stirring. Keep adding stock as rice absorbs it. When rice is almost finished, add cheese and zucchini.
For the Fish: Heat olive oil in a skillet. Mix parsley with flour. Dredge fish into flour mixture and add to hot pan. Cook fish evenly on both sides and remove and keep warm. Drain any excess oil from pan and add white wine, saffron and reduce by ½. Add tomato paste and whisk until smooth. Add diced tomatoes. To serve, place risotto on plate with a fillet on top. Top fish with sauce and garnish with sautéed baby spinach.

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