Best Coriander And Lemon Crusted Barramundi With Cucumber Mint Salsa Recipes
BARRAMUNDI WITH MACADAMIA AND LEMON MYRTLE CRUST
I had a very similar dish to this in Northern Queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried tomato cous cous with lime wedges on the side.
Provided by JustJanS
Categories Fruit
Time 18m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Season flour with salt and pepper and spread on a plate.
- Lightly beat egg in seperate bowl.
- Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
- Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
- Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
- (A high heat will burn the nuts).
- Serve.
LEMON BUTTER BARRAMUNDI RECIPE
Make and share this Lemon Butter Barramundi Recipe recipe from Food.com.
Provided by TooheyMomster
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse fillets and pat dry with paper towel
- Spray fillets with canola or olive oil
- Saute fillets on high heat, 3 minutes (skin side up)
- Flip and cook 1 more minute. Transfer to serving dish.
- Sauce:.
- Gently saute the garlic and butter for about 2 minutes. Stir in salt, lemon juice and basil.
- Remove from heat and spoon over fillets immediately before serving.
- Serving Suggestions:.
- Try serving with young green beans, lightly steamed.
Nutrition Facts : Calories 109.3, Fat 6.3, SaturatedFat 3.8, Cholesterol 69.3, Sodium 378.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 11.8
BARRAMUNDI WITH FRESH TARRAGON SAUCE
Make and share this Barramundi With Fresh Tarragon Sauce recipe from Food.com.
Provided by lackii650
Categories Australian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Coat fillets in flour, and then in eggs and breadcrumbs.
- Heat oil in frying pan, and add fillets. Fry, turning once.
- Sauce: Heat butter in a small saucepan. Add tarragon, garlic, chives, lemon juice, mustard and brandy.
- Simmer uncovered for 2-3 minutes.
- Gradually stir in cream. Reheat sauce. Do not boil.
Nutrition Facts : Calories 581.6, Fat 20.7, SaturatedFat 11.3, Cholesterol 211.2, Sodium 370.4, Carbohydrate 25, Fiber 1.6, Sugar 2.3, Protein 20.1
PEACH MINT SALSA
My mom gave me a plant that apparently had some mint with it. It has now taken over a part of my garden. This is a quick salsa to make with the peaches are at their peak. Goes great with grilled chicken and fish. Comes from Small Batch Preserving by Topp and Howard.
Provided by mary winecoff
Categories Sauces
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine peaches, onion, peppers, honey, salt, line rind and juice in a medium saucepan.
- Bring to a boil over high heat, reduce heat and boil gently, uncovered for 5 minutes, stirring occasionally.
- Stir in mint and cook for 1 minute.
- Ladle salsa into jars.
- Process 10 minutes for pint jars in boil water bath.
Nutrition Facts : Calories 150.3, Fat 0.5, SaturatedFat 0.1, Sodium 294.8, Carbohydrate 38.6, Fiber 3.7, Sugar 33.2, Protein 2.3
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