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.