Plancha-Grilled Barramundi With Charred Cauliflower, Pomegranate Gremolata, Pistachio And Basil

Name: Plancha-Grilled Barramundi With Charred Cauliflower, Pomegranate Gremolata, Pistachio And Basil
Ingredients: 2 cup pomegranate seeds; 1 cup olive oil; 2 teaspoon salt; 1 lemon, juiced and zest reserved; 1 clove garlic, grated with the microplane; 1/4 bunch finely cute basil; 1 head of cauliflower cut into 1-inch "steaks"; 1/4 cup olive oil; 1 teaspoon salt; 4 barramundi filets; salt; crushed roasted pistachio nuts, for garnish; micro basil, for garnish

The Daily Meal Contributors|Jan. 12, 2017 3:50 pm EST

4.1 (7 ratings)

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Chef Todd Mitgang of Crave Fishbar 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.

Servings

4

Ingredients

2 cup pomegranate seeds
1 cup olive oil
2 teaspoon salt
1 lemon, juiced and zest reserved
1 clove garlic, grated with the microplane
1/4 bunch finely cute basil
1 head of cauliflower cut into 1-inch "steaks"
1/4 cup olive oil
1 teaspoon salt
4 barramundi filets
salt
crushed roasted pistachio nuts, for garnish
micro basil, for garnish

Directions

Mix all ingredients together; set aside.
Preheat oven to 450 degrees F.
Season the steaks with oil and salt and roast them in the oven for 6-8 minutes.
Season the fish with salt and place it under the oven broiler, skin-side up for 4-6 minutes.
Lay the cooked fish filet over the roasted cauliflower, drizzle with the sauce, and then sprinkle with pistachios and micro basil before serving.