Crisp Skinned Barramundi with White Salad

A wonderful salad all on its own, adapted from a recipe in New Zealand's Dish magazine. We've made it into a meal by adding a crisp skinned fish fillet. Simple. Delicious. Perfect.

A Fabulous Recipe from The Monday Morning Cooking Club

A wonderful salad all on its own, adapted from a recipe in New Zealand’s Dish magazine. We’ve made it into a meal by adding a crisp skinned fish fillet.

Simple.

Delicious.

Perfect.

 

Crisp Skinned Barramundi with White Salad
Votes: 2
Rating: 3
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Servings
4
Servings
4
Crisp Skinned Barramundi with White Salad
Votes: 2
Rating: 3
You:
Rate this recipe!
Print Recipe
Servings
4
Servings
4
Ingredients
Dressing
Fish
Servings:
Units:
Instructions
  1. Wipe the garlic over the inside of a large salad bowl, then discard the garlic.
  2. Using a mandolin, food processor or sharp knife, finely slice or shave the salad ingredients and place in the bowl. The finer, the better.
  3. In a bowl or jar, whisk together or shake the dressing ingredients, taste for wasabi and salt.
  4. 20 minutes or so before serving, toss salad ingredients together with the dressing, Taste for seasoning.
  5. Preheat the oven to 200C.
  6. To cook the barramundi or other fish, season the fillets generously with salt and pepper and drizzled with a little oil. Heat an oven proof non stick frying pan on the stove. When hot, place the fish fillets skin side down in the pan. Allow to cook for a couple of minutes until the skin golden brown and comes away easily from the pan. Carefully turn each piece over and cook in the oven for 3 - 5 minutes, depending on the thickness. Remove from the oven when just about cooked through and allow to rest, loosely covered with foil, for 5 minutes. Serve on top of the white salad.

 

 

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Many of you know I have been on the growing 'don't buy Tassie salmon' bandwagon since reading Richard Flanagan's book Toxic about a year ago. It was shocking to see the state of the industry, and even more shocking that we thought we were eating something that was really good for us. This just-released video has strengthened my resolve (which I have to admit was waning as I am not sure how much impact we have all had) to continue and to spread the word.

Please share this post, or any post supporting this stand, it is such an important message - especially for those of us who used to love eating Tassie salmon.

And sadly this also applies to all the smoked salmon from Tassie including @huonsalmon which we all used to love.

Click on the link in our profile for the original @neighbours_of_fish_farming video. 🙏🏻 @joostbakker for posting the video, that's where I first saw it.

I have been buying NZ king salmon @regalsalmonnz @orakingsalmon and @alpinesalmon (Mt Cook, NZ, can buy at @harrisfarmmarkets) and exploring many other fish options. Check out @goodfishproject for an excellent guide to what we should be buying here in Aus.

We also need to rally the big buyers in Aus - @colessupermarkets @woolworths_au to stop buying farmed Tassie salmon until the industry has been cleaned up.

(btw when we were in beautiful Tassie last year, not one restaurant we went to served salmon. Doesn't that say something?)

Lisa x
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