Barramundi Recipe
By Bob Ives
Ah, you’ve got your bag limit of Barramundi for the day, or maybe
you’ve just come back from the market with some fresh Barras and you are
chomping at the bit to get them cooked, on your plate and in your tummy.
But how do you cook them? Very well, I hope. Maybe you’ll like this
Barramundi recipe, or at least it might inspire you to create your own
Barramundi recipe.
Probably the first thing you want to consider is putting that Barra on
the barbie. Most all fish are great on the grill – albeit sometimes you
need to put them on foil to avoid them falling into the flame.
Simple Grilled Barramundi
Preheat the grill outdoor grill to high. Once it is hot enough to
where you have to pull your hand away from the flame in a few seconds,
brush the grate with oil. Put a little lemon on both sides of the Barra
and place it on the grill and close the lid. Keep an eye on it. Check it
after 2 or 3 minutes and if it’s turning white on the bottom, carefully
flip it with a wide spatula. Close the lid and check again in a few
minutes. It should not be overcooked – just cooked to the point where
the meat is white and flakes. If you have a favorite glaze or sauce, you
can add it during the last minute or two.
Pan Fried Barramundi Lemon Luxury
Sauté a clove of garlic in a couple of tablespoons of butter for a
couple minutes then add a few tablespoons of fresh squeezed lemon juice
and a teaspoon of minced fresh basil. Rub 4 Barramundi fillets with
olive oil, sprinkle with salt and pan fry on medium-high heat for about
3 minutes. Turn them over and pan fry for another minute or two. Serve
and eat up.
Baked Barramundi Bliss
Once you get all the ingredients together, this one is easy because
it requires very little tending to. You’re going to preheat the oven to
350 degrees. Sauté a medium minced onion and 2 cloves of garlic in two
tablespoons of olive oil until the onion is transparent. Add 1/4 cup of
white wine, 1 tablespoon of dried basil and one tablespoon of dried
oregano and allow the mixture to simmer for about 1minute.
Now add in a pound of peeled diced tomatoes (fresh or canned) along
with the juice from the tomatoes and simmer for another 3 minutes.
Sprinkle salt and pepper in to your liking and add a little cornstarch
mixed in a little cold water to thicken the mixture. You only want to
thicken it a little, so don’t go overboard.
TIP: If you are on a low carb diet, you can use one of the
many low carb thickeners available at health food stores and sites.
On a lightly oiled baking pan, arrange 2 pounds of Barramundi fillets
and cover with the mixture you have made with the tomatoes. Put this in
the preheated oven and cook about 10 or 15 minutes. Check at 10 because
you only want them to cook until they flake easily with a fork.
Otherwise they will be tough and chewy.
Okay, there you go. Three good reasons to go Barramundi fishing in
Australia (like you really needed one). |
