Barramundi

with Lemon Butter

Barramundi Fish

Barramundi Fish

Serves 4

  • Four 6oz each Barramundi fillets (skin on or off)
  • 1 tablespoon olive oil
  • 2 tablespoons salted butter
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 1–2 T fresh basil, chopped (or 3/4 tsp dry)

For Fish:

Rinse fillets and pat dry with paper towel. Spray fillets with canola or olive oil. Sauté the fillets on high heat for three minutes, skin-side up. Flip and cook for one more minute. Transfer to serving dish.

For Sauce:

Gently sauté the garlic in butter for about two minutes. Stir in salt, lemon juice and basil. Remove from heat and spoon over fillets immediately before serving. Serve on a bed of lightly steamed young green beans and add chopped, fresh tomatoes for color.

Serve immediately.

Note 1: You can change the flavor of the sauce by substituting the basil with other herbs such as a mixture of chopped parsley, chives and chervil. Or replace with fresh chopped tarragon.

Note 2: Barramundi can be used in any recipe calling for a white fish such as cod, bass or haddock, or tropical fish such as red snapper, which it very much resembles.

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