Pan-Seared Barramundi With Italian Salsa Verde

4 from 5 ratings

Chef Kyung-Up Lim of Michael’s NY in New York City shares his favorite way to serve Barramundi, a flaky white fish by Australis and the first-ever ocean-farmed fish to have received a Monterey Bay Aquarium “Best Choice” rating. “It is very important for chef to use sustainable fish. As we know, we are destroying the food cycle from over-consuming. Chefs have to step up and introduce more sustainable seafood to diners. It is our job to make it delicious and make the diners to enjoy it.” – Chef Kyung-Up Lim

Servings

servings

Ingredients

4 fillets of barramundi
2 tablespoon sunflower seed oil or vegetable oil
1 tablespoon unsalted butter
1 sprig thyme
1 clove garlic
salt and pepper to season
1 cup roughly chopped italian flat leaf parsley
1 cup arugula
1 cup extra virgin olive oil
1/4 cup capers, chopped
3 pc anchovy fillets, chopped
2 clove garlic, minced
zest of 1 lemon
juice of 1 or 2 lemon
salt and pepper, to taste

Directions

Season the fish on both sides with salt and pepper.
Heat large non-stick sauté pan over high heat with oil. Once you see oil is smoking then add barramundi, skin side down. Immediately press the fish down with a spatula, pressing the skin to contact the pan. Press each piece of fish until all of them are flat.
Reduce the heat to medium- high and continue to cook until the skin has become crispy, about 3 to 4mins. Add butter, garlic and thyme sprig and baste the butter on top of fish for 30 seconds.
Turn off the heat and check the doneness of the fish by inserting a metal skewer or a fork in the thickest part of the fish, letting stay in for 5 seconds remove the utensil. Touch the utensil with your hand; if the skewer is warm the fish is done.
Mix all ingredients together and season salt and pepper to taste.
To serve: Arrange the barramundi on a plate. Add generous tablespoon of salsa verde on top of the crispy fish. And serve it with a lemon wedge.