Yay spring! I know it’s still snowing in some parts of the country, but at least there’s a light at the end of the tunnel, right? Home stretch, friends!
Where I am, Mother Nature skips spring every year and jumps right onto into summer. It was 85 degrees last week. Um, Mother, throw us a bone, would ya?
So, while many of you are still making soups and stews, I’ve moved on to fruit and salads. But, you’ll catch up soon enough, and when you do, you must make this fish dish.
Light, layers of flavor, and poppin’ with color. Another high five to Barramundi.
Barramundi has been applauded for its sustainability, farm-raised in Southeast Pacific waters using Smart Aquaculture methods. Well known in Southeast Asia, Australia, and New Zealand for awhile now, it’s gaining popularity in the U.S. by being known as “The Sustainable Sea Bass.” I think it’s becoming popular because it’s absolutely delicious!
Barramundi has a firm and meaty texture, but also buttery and delicate. Its extremely mild flavor makes it so versatile and great for every day dishes and cooking techniques, whether it be grilling, poaching, or searing. And Barramundi’s a superfood – no mercury, chemicals, or hormones. Its high in protein, containing only half the calories of Salmon, and has high levels of Omega-3s. Woot!
Now widely available across the U.S. at the fabulous Trader Joe’s in their frozen section.
If you don’t have a Trader Joe’s anywhere near you, I would contact your mayor and protest! Lol. I’m kidding. Barramundi is also sold at Whole Foods, Stop & Shop, Safeway, and other retailers.
And that brings us to the end of my 3-part series. Waaaaa. I hope they come calling again next year. I could talk about this fish forever.
(Disclosure: This post is sponsored via the NoshOn.It Publisher Partner Program by a leading barramundi producer. As always, opinions are my own.)
Barramundi with Fruit Salsa
Prep time: 15 minutes
Cook time: 10 minutes
• 2 kiwis, peeled and diced
• 4 large strawberries, diced
• 3/4 cup diced pineapple
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 Barramundi fish fillets (about 4 ounces each)
Set oven to broil with rack 4 inches from the heat. Coat a baking sheet with cooking spray.
In a medium bowl, stir together the kiwi, strawberries, and pineapple.
In a small bowl whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Transfer the fillets to the baking sheet and brush the mixture on top. Broil for for about 4 minutes per side (depending on the thickness of the fillets) or until flaky and cooked through. (Keep an eye on the broiler, so they don’t burn!)
Top with the salsa and serve.