1) Season barramundi filler with salt, pepper & basil. 2) Sear fillet in clarified butter 1-2 minutes on each side, remove & finish cooking in 400 F oven for 3-4 minutes. 3) Prepare for service. 1) ...

Anise butter Saute fennel seeds, shallot, garlic & fennel in ½ of olive oil till tender. Add pernod & wine, reduce completely. Cool slightly & whisk in butter. Finish with lemon juice, fennel herb, ...

Season the fish fillets and seal in a hot pan on both sides. Remove on a tray and allow to cool. In a blender place all the nuts, seasonings, herbs and oil. Blend to a fine consistency. Add butter, ...

If time permits, leave the barramundi on a cake rack for a day, skin side up, uncovered to remove moisture, increasing skin ...

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Soak the chickpeas in water for 24 hours, then rinse in cold water. Thinly slice the eschallots, garlic and sauté in peanut oil in a casserole dish for 5 minutes. Add the butter, spices, tomato paste ...

Barramundi is a sea bass native to northern Australia and the tropical waters of the Indian and Pacific oceans, but this fish is making waves in the Midwest. Sustainably raised barramundi from ...

SINGAPORE — Singaporeans can look now look forward to getting fresh, filleted barramundi fish delivered directly to their tables from the ocean pen. Today (Jan 14), Barramundi Asia launched a new ...

What happens when Italian cuisine meets Australian ingredients? Try cooking a stewed barramundi according to the recipe by Mirko Grillini. Born in Bologna, Mirko is a producer, actor and director but ...

Sales of farmed barramundi in Waitrose have soared following a switch from whole fish to fillets. Sales have risen more than fivefold since Waitrose switched in November, said supplier New Forest ...

RENOWNED for its taste and quality, Barramundi, one of the most popular dishes in Australia, is now exclusively available in Superquinn. Cookbooks by Australian celebrity chefs, such as Bill Grainger, ...