australis barramundi
Australis Barramundi is a very easy product to work with in the kitchen. The nice thing about this product is that you can take it right out of the freezer and into your pre-heated oven and it’s such an easy cooking process. They sell it in a variety of flavors and we used it for fish tacos. They also take all the guesswork out of cooking their fish. Barramundi’s mild and buttery flavor goes with just about anything, it’s easy to mix and match ingredients.
RECIPE AND IMAGE PROVIDED BY
Team Australis
Sautéed Barramundi
with Lemon Butter Sauce
Ingredients:
2 6−8 oz barramundi fillets
2 teaspoons olive or canola oil
2 tablespoons butter
1 clove of garlic, minced
2 tablespoons fresh or bottled lemon juice
5 fresh basil leaves, minced or 3/4 tablespoon dry
Salt to taste
Directions:
Step 1 Heat a small saucepan over medium heat. Gently saute the minced garlic in butter for about 2 minutes, until fragrant and golden.
Step 2 Stir in the lemon juice and 3/4th of the fresh or dry basil.
Step 3 Add salt to taste. Remove from heat and set aside.
Step 4 Pat the barramundi fillets dry and coat both sides with olive or canola oil.
Step 5 Heat a medium frying pan (nonstick if you have it) on medium-high heat. Pan fry one side for about 3 minutes. The edges should turn golden brown. Flip and cook the other side 1-2 more minutes or until fish is cooked through.
Step 6 Transfer the barramundi to a serving dish. Spoon sauce over the fillets and sprinkle the remaining basil on top. Enjoy immediately!
10m prep, 10m cook, Serves 2
RECIPE AND IMAGE PROVIDED BY
Nicole Gaffney
Blackened Barramundi Sliders
with Lemon Tartar Sauce
Ingredients:
2/3 cup mayonnaise
1 small shallot, minced
1/4 cup minced dill pickles
1 lemon, zested and juiced
2 tablespoons capers, drained, rinsed and minced
2 tablespoons finely minced parsley
freshly cracked pepper, to taste
12 small slider rolls, sliced in half lengthwise
2 tablespoons salted butter
12 small pieces of little gem, bibb, or other delicate lettuce
2 plum tomatoes, cut into 12 even slices
1 pound skinless barramundi fillets, cut into 12 2-inch squares
2 tablespoons blackening seasoning
1 tablespoon vegetable oil
12 toothpicks, for serving
Directions:
Step 1 In a small bowl, whisk together the mayonnaise, shallot, pickles, lemon zest, lemon juice, capers, parsley and pepper, then cover and refrigerate until ready to serve.
Step 2 Melt butter in a large skillet over medium heat, then place the slider rolls in the pan cut side down. Cook until lightly browned and toasted, about 2 minutes. Remove to a serving platter and top each bottom roll with a small piece of lettuce and a slice of tomato.
Fortunately, this recipe makes a dozen sliders so you can afford to share one or two. These would be great at your next backyard barbecue.
RECIPE, FOOD STYLING & PHOTOGRAPHY BY
Tabitha Blue of Fresh Mommy Blog
A surprisingly simple, yet amazing fish tostada recipe.
10m prep, 10m cook, Serves 4
Blackened Barramundi Tostada
with Cilantro Lime Crema
Ingredients:
3 (4-oz) Australis Barramundi fillets
1 1/2 cups shredded cabbage/cole slaw mix
8 tostada shells
1 medium avocado
2 tablespoons olive oil
Cherry tomatoes (optional)
1 tablespoon paprika
1/2 tablespoon onion powder
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/2 cup sour cream
Juice of one lime
4 handfuls cilantro
1 clove minced garlic
Salt and freshly ground pepper, (to taste)
Directions:
Step 1 Preheat the oven to 425 degrees F. Thaw the barramundi and rinse with cold water. Use paper towel to pat each fillet very dry.
Step 2 Combine paprika, onion powder, thyme, cayenne pepper, garlic powder and half a teaspoon of salt and black pepper in a small bowl. Prepare a sheet pan for baking by brushing it with a drizzle of olive oil, then brush thawed barramundi fillets with olive oil. Sprinkle spice mixture over the fillets. Rub the spice in to both sides of the fish. Bake fish until brown and flaky, about 8-10 minutes.
Step 3 While fish fillets are baking, place sour cream, juice of one lime, cilantro and minced garlic into a blender and mix well. Add salt and pepper to taste, as desired.
Step 4 Once fish fillets are finished baking, plate the meal by topping each tostada with shredded cabbage/cole slaw mix. Pull apart the blackened fish fillets and place on top of the shredded cabbage. Add a slice of avocado and a one-two tablespoons of the cilantro lime crema to each tostada. Top with extra cilantro, sliced cherry tomatoes (if desired) and another squeeze of lime, to taste.
Notes Can substitute tortillas for tostadas for a delicious fish taco!
