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Recipes containing Barramundi

Panko Crusted Barramundi Sticks with Harissa Aioli

Panko Crusted Barramundi Sticks with Harissa Aioli

Panko Crusted Barramundi Sticks with Harissa Aioli

Did you eat fish sticks as a child? Over here, we’re on both sides of the fence. Half of the people wouldn’t touch them, the other half swore by them multiple times a week. Well, if the fish sticks of our yesteryears looked like this, there’s no doubt that we’d firmly be on the “yay”… Read More »

Barramundi Fish Marsala with Mushrooms

Barramundi Fish Marsala with Mushrooms

You’ve heard of chicken marsala. You’ve heard of veal marsala. Maybe you’ve even heard of pork marsala. But fish marsala? Thanks to Dara, this idea is now a reality. By using a firm-fleshed, meaty white fish like barramundi, she ensures that the fish can stand up to the flavors of the sauce. Fillets of barramundi… Read More »

Barramundi with Fruit Salsa

Barramundi with Fruit Salsa

Sunny days, warm sand between our toes, and rolling waves crashing against the shore. Unless you live on the beach, you’re probably not enjoying the luxury of this kind environment every day. But, that doesn’t mean that you can’t eat like you are. Whether you’re eager for spring or prepping for swimsuit season…or just looking… Read More »

Curry Spiced Barramundi with Tomato Ginger Sauce

Curry Spiced Barramundi with Tomato Ginger Sauce

Pack your passport away because the flavors of this recipe will transport you to India in just about 15 minutes. Fillets of meaty, hearty, omega-3 rich barramundi are coated with curry powder and baked until flaky and tender. While the fish cooks, Lauren prepares a sauce out of ginger, shallots, and fire-roasted tomatoes to compliment… Read More »

Moroccan Fish Skewers with Barramundi

Moroccan Fish Skewers with Barramundi

It’s time to fire up the grill for a taste of Northern Africa in your own kitchen. Instead of using traditional chicken or lamb on these kabobs, Emily threads chunks of spice-coated barramundi onto skewers with vegetables then grills them until charred on the outside yet falling apart and tender. Barramundi is meaty enough to… Read More »

Spicy Tomato Barramundi Bisque

Spicy Tomato Barramundi Bisque

This is what happens when tomato soup and grilled cheese grows up. On a night when you’re craving comfort food but don’t want to spend the timing making something that takes all day, Carolyn has created a healthy and spicy twist on traditional tomato soup. To make it even more hearty, she cooks pieces of… Read More »

Barramundi Fish Chowder with Old Bay Sourdough Croutons

Barramundi Fish Chowder with Old Bay Sourdough Croutons

Imagine your favorite New England chow-dah, lightened up, seasoned with Old Bay, and filled with hearty, meat chunks of tender fish. That’s what Laurie creates in this Fish Chowder recipe. As many recipes do, she starts with bacon as the base, layering in onions, potatoes, clam juice, and old bay to create a delicious broth…. Read More »

Broiled Barramundi with Puttanesca Sauce

Broiled Barramundi with Puttanesca Sauce

Puttanesca has become one of the iconic sauces to come out of Italy, partly for its fervent combination of salty and spicy flavors, and partly because it can be made nearly entirely using just pantry ingredients, making it an ideal weeknight sauce. Most often tossed with pasta, Lindsey uses it here as a sauce for… Read More »

Crispy Skinned Barramundi with Citrus Fennel Salad

Crispy Skinned Barramundi with Citrus Fennel Salad

If there was such thing as sunshine on a plate, this dish would be it. Instead of masking the delicate flavor of barramundi with a heavy sauce, Emily lets the fish shine by simply seasoning it then searing it in a blazing hot pan until the skin crisps. Alongside, she serves a sweet, tart, and… Read More »

Crispy Barramundi with Red Curry Beurre Blanc

Crispy Barramundi with Red Curry Beurre Blanc

The name of this dish might sound fancy and intimidating, but it’s actually quite accessible.¬†Beurre blanc (or “white butter”) is a classic butter and white wine sauce paired with fish, but in this recipe, Kelli makes more of a¬†beurre rouge by whisking Thai red curry paste into the sauce. While most people may not consider… Read More »