Seared Barramundi with Olive-herb Sauce


ACTIVE: 20 min TOTAL: 20 min

Coating fish with a little cornstarch, as we do here, before searing it in a hot pan ensures you’ll get a crispy exterior. Serve with roasted potatoes.

1/2 cup pitted Castelvetr­ano olives 1 anchovy, minced

2 tablespoon­s chopped fresh dill,

plus more for garnish 2 tablespoon­s chopped fresh parsley,

plus more for garnish

1 tablespoon minced shallot 1 tablespoon red-wine vinegar 5 tablespoon­s extra-virgin olive oil,


2 tablespoon­s cornstarch

11/4 pounds barramundi (see Tip), cod or

mahi-mahi, cut into 4 portions

1/8 teaspoon salt

1/4 teaspoon ground pepper

1. Combine olives, anchovy, dill, parsley, shallot and vinegar in a food processor. Pulse, scraping down the sides as necessary, until roughly chopped. With the motor running, drizzle in 3 tablespoon­s oil and blend until almost smooth.

2. Place cornstarch in a shallow dish. Pat fish dry with paper towels and season with salt and pepper. Dredge the fish in the cornstarch. Heat the remaining 2 tablespoon­s oil in a large nonstick skillet over medium-high heat. Add the fish and cook until golden on one side, about 3 minutes. Flip the fish and reduce heat to medium. Continue cooking until the fish flakes easily with a fork, 1 to 2 minutes more. Serve the fish with the sauce and garnished with more herbs, if desired.

SERVES 4: 4 oz. fish & 2 Tbsp. sauce each

Cal 304 Fat 22g (sat 2g) Chol 59mg Carbs 1g

Total sugars 0g (added 0g) Protein 30g Fiber 0g

Sodium 445mg Potassium 24mg.

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