Barramundi

Today I discovered the joys of Barramundi! I know that sounds like some sort of African tribal dance, but it is really a delicious type of fish, also known as Asian Sea Bass.  And yes, I got mine at Trader Joe's! Where else?

Now, even though I am a chef, I have never had this fish before and was really quite unsure of what to expect, but I forged ahead and took my best guess on the appropriate flavor combinations. It just so happens that this one I hit right out of the park!

Below, is my dinner creation:

"Lemon-Pepper Barramundi with Strawberry/Watermelon Salsa, Mushroom Fettuccine, and Sugar Snap Peas"

 

 

 

It was absolute "Perfection"!

 

The Barramundi is a sustainable resource fish, with a off-white, flaky flesh and a very mild flavor. It's flavor profile is that of just a slight fish flavor with an almost nut-like undertone and an extremely smooth and buttery finish. Like salmon, the flesh is more moist due to a higher ratio of oils.

 

To prepare this fish I sautéed it in butter at high heat with the skin on. After browning the flesh side, I turned the filets, skin-side down, seasoned them with Trader Joe's Lemon-Pepper seasoning, and then finished them with a splash of white wine, and covered the pan to allow the steam to quickly cook the filet's through.

 

 

 

While the fish was cooking, I quickly created my salsa. It consisted of chopped strawberries and watermelon, chopped cilantro, a squeeze of fresh lime, and just a dash of salt and cayenne for just a hint of heat. I kind of decided to make the salsa as an afterthought because I guessed that it would add to the flavor profile of the fish.

 

I had already prepped my sugar snap peas, so I just reheated them in the microwave. While all of that was going, I had another pan on the stove for my Trader Joe's Mushroom Fettuccine.  This pasta dish is REALLY versatile and you can use it as a base for a lot of quick meals. Here, I used it as a side dish and it's creamy, buttery flavor was a nice compliment to the Barramundi and a welcome contrast to the citrus elements of the lemon-pepper and the salsa. So, although fish and mushrooms are rarely thought of as complimentary, for this particular dish it worked very well.

 

As a final note, I would like to address the use of my salsa. Americans have unfortunately been taught that there is one fruit to serve with fish and that is lemon. Through the process of globalization, we have also come to accept the lime as another fruit that pairs well with fish. However, when you are experimenting in your own kitchen, I highly recommend trying other fruit flavors with your fish. Strawberry, for example, is a brilliant accompaniment to the oilier fish like salmon, and Barramundi! But really explore what is out there. play with the flavors. See what you like and what you don't. In the end, you may discover the next taste sensation. And if not, at least you will have fun trying!