That doesn’t mean it has gone bad. The sweet, mild flavor lends itself to a wide range of sauces and spices. Try one today! 4 each 6- 8 ounce fillets of Barramundi. Tonight, two special ingredients put an exciting spin on the classic fisherman’s plate. On the other hand, if your barramundi smells incredibly ‘fishy’– it’s probably bad, because raw barramundi doesn’t have a strong scent. For this recipe, we’ll be pan-searing the barramundi. Salt and pepper. Place pan over a moderate heat and press fish firmly with another pan about one minute to stop fish curling. Score fish fillets by making 5 cuts lengthways through the skin only. You can also use Sea Bass, Halibut, Red Snapper, Even Mahi will work with this recipe. The first is Even with the butter sauce, this recipe only works out to about 200 calories per serving. Barramundi is a versatile fish and has a high enough oil content to keep the flesh moist while cooking. For pan-searing basics, check out this tutorial on How to Pan-Sear … The fish is also excellent pan seared … The sweet, mild flavor lends itself to a wide range of sauces and spices. Translations in context of "pan-seared" in English-Italian from Reverso Context: The pan-seared tuna with a hint of rosemary, a whiff a cumin. Toss it out. Barramundi calories, like most white fish, are naturally low – 113 calories in a 4 ounce portion. 3 tablespoons olive oil . The fish is also excellent pan seared … Try grilling whole Barramundi to serve with a dill-and-lemon butter sauce. Nov 13, 2020 - Delicious and healthy recipes created with sustainable Australis Barramundi, The Better Fish. Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat: beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms. Barramundi is a versatile fish and has a high enough oil content to keep the flesh moist while cooking. Lightly oil a cold ovenproof frypan, lightly salt skin side of barramundi and place in pan skin side down. This recipe for barramundi is high in protein, low in carbs, sugar and sodium and the rich taste of the recipe is the dieter’s perfect food to make them feel as though they are NOT on a diet. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. Try grilling whole barramundi to serve with a dill-and-lemon butter sauce. To complete the dish you will also need extra-virgin olive oil, for drizzling fennel fronds, for garnish. http://www.thebetterfish.com/recipes. For the pan-seared Fish. Barramundi.