Featured Recipe
Easy Barramundi
4 SERVINGS
INGREDIENTS
2 tsp. olive or canola oil
1 clove garlic, minced
2 Tbsp. butter
3 Tbsp. fresh or bottled lemon juice
5 leaves minced fresh basil (or 3/4 tsp. dry)
Salt to taste
4 Barramundi fillets
DIRECTIONS
Gently saute the garlic in butter for about 2 minutes. Stir in lemon juice and basil. Add salt to taste. Remove from heat. Coat fillets with olive or canola oil. Pan fry one side on high heat for 3 minutes. Flip and cook other side 1-2 more minutes or until fish is cooked through. Transfer to serving dish. Spoon sauce over fillets.
ABOUT BARRAMUNDI
Barramundi is a gourmet, sustainably harvested fish native to Australia and now being farmed in the United States. Its sweet, buttery, delicate and moist flavor has been compared to red snapper, Dover sole, sea bass and other premium white fish. It is available in restaurants throughout the country including Legal Sea Foods, McCormick & Schmick, Red Lobster and Oceanaire. Also available in select Whole Foods, Safeway, Vons, Giant, Costco, Schnuck's, Dierberg's and other fine markets. For more information, visit thebetterfish.com.
Read more: http://www.thedailygreen.com/healthy-eating/recipes/barramundi-and-lemon-butter#ixzz1DlEwi0r9
Seafood Dishes
Grilled Hebi (Short Billfish)
1 lb Hebi Filet
Juice of two lemons
Two teaspoons brown sugar
3 Tablespoons olive oil
Two bunches chopped green onion
1 tablespoon balsamic or red wine vinegar
Mix all ingredients thoroughly in a bowl. Marinate Hebi filets in mixture for 1 to 3 hours in zip-lock bag. Grill over medium heat/coals or sautee in olive or pecan oil until done.
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Sear steaks on the grill. Place in a baking dish a cover generously with equal parts sour cream and parmesan cheese. Broil until tuna is done to desired taste.
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Maxwell’s Homemade Jumbo Lump Crab cakes
Our crab cake are made with the finest ingredients and are fully cooked. Heat and serve with Brancott Sauvignon Blanc.
Blackened Snapper, Grouper or Salmon
Squeeze fresh lemon juice over filets and sprinkle gnerously with Paul Prudhomme's Blackened Redfish seasoning. Grill or broil filets, skin side down. Garnish with lemon and serve stuffed crabs and the Ca del Solo “Big House” White.
Panko Crusted Tilapia
Marinate tilapia fillets in the Stonewall Kitchen Brand Curried Mango Sauce. After marinating, drizzle a light portion of olive oil or pecan oil on both sides of the fish. Roll fillets in panko bread crumbs and drizzle again with oil if desired. Bake at 400F for 10-15 minutes. Do not over cook as the fish will dry out. Pair with Echelon Pinot Grigio.
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Golden Tilefish
The general rule is 10 minutes per inch of thickness, at the thickest part of the fillet or steak, at 400-450 degrees F.
If fish is cooked in parchment, foil or a sauce, add 5 minutes to the total cooking time.
Fillets less than 1/2 inch thick do not need to be turned during cooking.
Fish cooks quickly. Do not overcook.
Fish is done when the flesh becomes opaque and flakes easily when tested with a fork.
Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients.
Marinate in your favorite salad dressing prior to cooking.
Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad.
Broil or grill with lime-butter and seasoned salt.
Oil the grill to prevent fish from sticking.
Bake whole fish with a crab or shrimp stuffing.
Add leftover fish in broken pieces to salads, soups or sauces.
