I love fish, all kinds of fish and whether it’s baked, seared, grilled or fried, I’ll happily eat it. When I try out a new restaurant, I usually start with the seafood section of the menu and work my way back to traditional fare. Jason, on the other hand, isn’t such a devoted seafood fan, and one dish, in particular, he has sworn against is fish tacos. Since we make tacos two or three nights a week, I am determined to convert him to a fish taco fan.
Lighter and more delicate than salmon or tuna but richer in flavor and texture than cod and whitefish, Barramundi makes an excellent choice for casual weeknight meals or weekend entertaining. I knew the moment I tasted a steamed fillet that if charred it would make an excellent taco. My first impulse was to grill the Barramundi, but because of our stormy and raining weather lately, here in Chicago, I decided to give it a heavy pan-searing, and it turned out wonderfully. I garnished with pickled red cabbage a mango-jalapeño salsa; the results were outstanding.
The plate of tacos in the refrigerator was too much for Jason to resist, and with a bit of hesitation, he grabbed one and took a bite. The surprised look on his face said it all, and he asked if we could have this again soon! So much lighter than beef, pork or even chicken, the barramundi tacos were deeply satisfying. Sustainable farming, along with the exquisite flavor and texture makes Australis Barramundi my go-to choice for summery seafood dishes.
For The Tacos
4 Barramundi fillets
1 tablespoon paprika
1/2 tablespoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons extra virgin olive oil, for searing Barramundi
Fresh cilantro, roughly chopped
Thai chili sauce
Preheat skillet over medium-high heat and add olive oil. Combine paprika, onion powder, garlic powder, salt, and pepper in a small bowl; pat dry the Barramundi and score with shallow cuts on both sides to allow the spice blend to penetrate the surface. Coat fillets liberally on both sides with seasoning blend and sear fillets skin side down in skillet for 4 minutes per side or until dark golden brown. Allow fillets to rest for 5 minutes then pull apart with forks. Load generously into warmed corn tortillas and top with pickled red cabbage, fresh salsa, cilantro and a drizzle of Thai chili sauce and enjoy!
Pickled Red Cabbage
3 cups shredded red cabbage
1 1/2 tablespoons extra virgin olive oil
1 tablespoon sugar
3 tablespoons of red wine vinegar
Salt and pepper to taste
Mix all ingredients together. Set aside.
Mango Jalapeño Salsa
2 ripe mangos, diced
1 jalapeño seeded and minced
1/2 small red onion, chopped
2 tablespoons cilantro leaves, chopped
1 lime, juiced
1/4 teaspoon salt
In a serving bowl, combine all ingredients and mix well. Refrigerate at least 30 minutes for best flavor.
Cilantro Lime Rice
1 cup basmati or long-grain white rice
2 cups water
1/3 cup fresh cilantro, chopped
2 teaspoons olive oil
1 teaspoon garlic, minced
1 lime, juiced
1 teaspoon salt
Rinse rice until water runs clear. Bring water, rice, olive oil, garlic, and salt to a boil in a large saucepan over high heat. Reduce to simmer for 15 minutes covered. Remove from heat, fluff rice with a fork then add lime juice and fresh cilantro. Serve warm.
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