Best 2 Barramundi With Pecan Raisin Salsa Over Broccoli Recipes
Barramundi is a delectable fish that can be cooked in a variety of ways. When paired with pecan raisin salsa and broccoli, it creates a dish that is both flavorful and visually appealing. The salsa, with its combination of crunchy pecans, sweet raisins, and tangy lime juice, perfectly complements the mild flavor of the fish. The broccoli adds a pop of color and a slightly bitter note that balances out the sweetness of the salsa. Whether you're a seasoned home cook or just starting out, this recipe is sure to impress your taste buds and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
BARRAMUNDI WITH PECAN-RAISIN SALSA OVER BROCCOLI
Baked barramundi goes dinner-party fancy with a salsa of raisins and toasted pecans. And that creamy-looking broccoli bed it's sitting on? 100 percent dairy-free.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Spread pecans on a baking sheet and toast until golden brown, about 8 minutes. Immediately transfer to a medium bowl and stir in raisins, garlic, lemon zest, and 2 tablespoons oil. Season with salt and set aside.
- Place broccoli in a pot just large enough to hold it and cover with cold water. Bring to a boil. Reduce heat to medium and cook until broccoli is falling apart and stalks are very tender, 8 to 10 minutes. Drain, reserving 1/4 cup cooking liquid, and return to pot. Stir in remaining 3 tablespoons oil. Gently mash broccoli with a wooden spoon, adding reserved water until creamy. Season with salt and keep warm.
- Reduce oven to 275 degrees. On a lightly oiled baking sheet, season fillets with salt and cook, depending on thickness, about 15 minutes (or until just opaque).
- To serve, divide puree among plates, top with fillets, and garnish with salsa.
Nutrition Facts : Calories 507 g, Cholesterol 75 g, Fat 32 g, Fiber 5 g, Protein 38 g, SaturatedFat 4 g, Sodium 207 g
BARRAMUNDI WITH MOROCCAN SPICES
Popular in Australia and the Far East, Barramundi has now come to Britain, so give it a go
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Tip all the dressing ingredients into a food processor with a pinch of salt and blitz to a dressing. Slash the fish three times on each side, coat with half of the dressing, then set aside to marinate for about 30 mins.
- Heat oven to 220C/fan 200C/gas 7. Place the fish on a roasting tray, then cook in the oven for 20 mins until the flesh is firm and the eyes have turned white. Serve the fish with the rest of the dressing and steamed couscous or rice.
- KNOW HOW: HOW TO COOK IT: Cooking barramundi on the bone, as we have done here, has its advantages - it will stay more moist during cooking, and some would say that the flavour is enhanced, too. If you want to take out the bones they are easy to locate and less likely to be lodged in the fillet if the fish is cooked whole. Fillets can be simply pan-fried or grilled. If you like trout, you will really enjoy the flavour of barramundi, which lends itself to similar ingredients and cooking methods - citrus flavours are particularly good, as are garlic and wild mushrooms. Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too. One thing that you mustn't miss are the cheeks or 'pearls' of the fish, these are simply lovely, moist and really sweet - well worth leaving the head on for!
Nutrition Facts : Calories 440 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 0.31 milligram of sodium
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that your dish turns out perfectly.
- Choose the right fish: Barramundi is a mild-flavored fish that pairs well with the nutty flavor of pecans and the sweetness of raisins. If you can't find barramundi, you can substitute another mild-flavored white fish, such as cod or tilapia.
- Don't overcook the fish: Barramundi is a delicate fish that cooks quickly. Overcooking will make it dry and tough. Cook the fish until it is just cooked through, about 3-4 minutes per side.
- Make the salsa ahead of time: The pecan-raisin salsa can be made up to 24 hours in advance. This will give the flavors time to meld together.
- Serve the fish immediately: Barramundi is best served immediately after it is cooked. The salsa will also start to lose its freshness after a few hours.
Conclusion:
Barramundi with pecan-raisin salsa over broccoli is a delicious and healthy dish that is perfect for a weeknight dinner. The fish is mild-flavored and pairs well with the nutty flavor of pecans and the sweetness of raisins. The salsa is also a great way to add some extra nutrition to your meal. This dish is sure to please everyone at the table.
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