Best Pan Seared Barramundi With Caruru Recipes

BARRAMUNDI RECIPE: SEARED FISH WITH MUSTARD SAUCE

Barramundi Recipe: Seared Fish with Mustard Sauce image

Love Barramundi? This Barramundi Recipe features seared fish with mustard sauce. This flavorful dish is ready in under 20 minutes, and is perfect for Date Night!

Provided by Sarah Trenalone

Time 10m

Number Of Ingredients 8

Ingredients

2 tablespoons butter ((high quality butter suggested))
2 fillets barramundi (3 1/2oz each), brought to room temperature
1/4 teaspoon sea salt
1/8 teaspoon pepper
1/4 cup whole milk plain yogurt
1 tablespoon whole grain mustard (prepared)
1 tablespoon capers
fresh chopped flat-leaf parsley or green onions

Steps:

Heat butter in a heavy bottom pan over medium-high heat until it begins to brown. Meanwhile, pat barramundi dry. Dry it again. (Wet fish won't sear well). Sprinkle both sides of the fish with salt and pepper.
Set fillets on hot pan, and don't touch them. Allow fillets to cook 3-4 minutes, depending on the thickness of your fish. As the fish cooks, the translucent flesh will become opaque from the bottom up. The fish is ready to flip when it has cooked about 2/3 of the way through. (If the fish sticks to the pan, give it about 30 seconds more-- it will release when it's ready.)
Next, use a thin metal spatula to flip the fish over. Cook them approximately one minute, and then remove them from the pan.
Mix all the yogurt, mustard, and capers together. Taste, and add a little caper brine if desired.
Serve fish immediately with sauce and optional garnish.

Nutrition Facts : Calories 235 kcal, Carbohydrate 2 g, Protein 24 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 34 mg, Sodium 610 mg, Sugar 1 g, ServingSize 1 serving

PAN-FRIED BARRAMUNDI

Pan-Fried Barramundi image

This is the easiest and the tastiest fish we had so far!

Provided by Daria

Categories Seafood Fish

Time 21m

Yield 4

Number Of Ingredients 9

Ingredients

2 (8 ounce) barramundi (Asian sea bass) fillets
1 lemon, zested and sliced
½ cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup olive oil
½ cup canola oil
1 teaspoon truffle oil, or to taste

Steps:

Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.

Nutrition Facts : Calories 672.6 calories, Carbohydrate 15.8 g, Cholesterol 46.9 mg, Fat 58.7 g, Fiber 1.9 g, Protein 23 g, SaturatedFat 6.6 g, Sodium 519.1 mg, Sugar 0.2 g

CARURU

Caruru image

Provided by Food Network

Categories main-dish

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
2 pounds small okra pods, topped, tailed, and cut into small pieces
Salt and freshly ground black pepper
3 tablespoons ground dried shrimp (see Note 1)
1 pound jumbo shrimp, peeled and deveined
1/3 cup roasted peanuts
2 tablespoons dende oil (see Note 2)
1 medium onion, very finely chopped
2 cloves garlic, minced
1 teaspoon red chile flakes
3/4 cup water
1 bunch cilantro, leaves only, finely chopped
Dash of tabasco
Cooked white rice, for serving
12 cooked jumbo shrimp, for garnish
1 red bell pepper, stemmed, seeded, and cut into fine julienne for garnish
Whole sprigs of cilantro, for garnish
Wedges of lemon, for serving

Steps:

In a medium heavy skillet, heat the olive oil over high heat. Add the okra and toss constantly until seared and golden, about 2 minutes. Remove from the heat, season to taste with salt and pepper and set aside.
In the bowl of a food processor, combine the ground dried shrimp with the fresh shrimp and peanuts. Pulse, scraping down the sides of the bowl as necessary, until the mixture forms a chunky paste.
In a large, heavy skillet heat the Dende oil over medium heat. Add the onion, garlic and chile flakes and cook, stirring frequently, for 2 to 3 minutes, until golden. Add the shrimp paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to mix. Pour in the water and bring to a simmer. Reduce the heat to low and simmer the Caruru gently for 30 minutes, stirring occasionally. The mixture will be quite thick. Stir in the reserved okra, cilantro and tabasco and cook for 2 minutes more, until the okra is heated through. Serve over white rice, garnished with the cooked jumbo shrimp, red pepper julienne, cilantro sprigs and lemon wedges.