Coriander And Lemon Crusted Barramundi With Cucumber Mint Salsa Recipes

CORIANDER AND LEMON CRUSTED BARRAMUNDI WITH CUCUMBER MINT SALSA

Steps:

• Fish:.
• Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
• Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
• Salsa:.
• In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
• Add the vinegar mix to the cucumber and the chopped mint.
• Toss it all together and set aside.
• Preheat oven to 180 degrees (350 fahrenheit).
• In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
• Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
• place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.

BARRAMUNDI WITH FRESH TARRAGON SAUCE

Steps:

• Coat fillets in flour, and then in eggs and breadcrumbs.
• Heat oil in frying pan, and add fillets. Fry, turning once.
• Sauce: Heat butter in a small saucepan. Add tarragon, garlic, chives, lemon juice, mustard and brandy.
• Simmer uncovered for 2-3 minutes.
• Gradually stir in cream. Reheat sauce. Do not boil.

LEMON BUTTER BARRAMUNDI RECIPE

Steps:

• Rinse fillets and pat dry with paper towel
• Spray fillets with canola or olive oil
• Saute fillets on high heat, 3 minutes (skin side up)
• Flip and cook 1 more minute. Transfer to serving dish.
• Sauce:.
• Gently saute the garlic and butter for about 2 minutes. Stir in salt, lemon juice and basil.
• Remove from heat and spoon over fillets immediately before serving.
• Serving Suggestions:.
• Try serving with young green beans, lightly steamed.

BARRAMUNDI WITH MACADAMIA AND LEMON MYRTLE CRUST

Steps:

• Season flour with salt and pepper and spread on a plate.
• Lightly beat egg in seperate bowl.
• Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
• Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
• Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
• (A high heat will burn the nuts).
• Serve.

PEACH MINT SALSA

Steps:

• Combine peaches, onion, peppers, honey, salt, line rind and juice in a medium saucepan.
• Bring to a boil over high heat, reduce heat and boil gently, uncovered for 5 minutes, stirring occasionally.
• Stir in mint and cook for 1 minute.
• Ladle salsa into jars.
• Process 10 minutes for pint jars in boil water bath.