Black Garlic Barramundi with Butternut Squash Purée & Herb Gremolata | YumAndJoy

Black Garlic Barramundi with Butternut Squash Purée & Herb Gremolata

A perfectly seared barramundi fillet infused with the deep, umami-rich flavor of black garlic, served over a velvety butternut squash purée, and finished with a vibrant herb gremolata for a fresh and citrusy contrast. This dish is a perfect blend of savory, sweet, and zesty notes, making it an elegant yet easy-to-prepare meal.

Why You’ll Love This Recipe

  • Gourmet Yet Simple – Looks and tastes like a fine-dining dish, but is easy to prepare in 30 minutes.
  • Rich Umami FlavorBlack garlic adds a deep, slightly sweet, and earthy complexity to the barramundi.
  • Perfectly Balanced – The butternut squash purée adds a smooth, sweet contrast to the crispy fish, while the gremolata brings brightness and freshness.
  • Healthy & Nutritious – Barramundi is a lean, protein-rich fish, and butternut squash is packed with vitamins and fiber.
  • Versatile & Customizable – Easily adjust seasonings or swap out ingredients to suit your preferences.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Barramundi:

  • 2 barramundi fillets (skin-on)
  • 2 teaspoons black garlic paste
  • 1 teaspoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • 1 tablespoon butter

For the Butternut Squash Purée:

  • 2 cups butternut squash, cubed
  • 1 tablespoon butter
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ cup heavy cream

For the Herb Gremolata:

  • ¼ cup fresh parsley, finely chopped
  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced
  • 1 tablespoon olive oil

Directions

1. Prepare the Butternut Squash Purée

  • Boil or steam the butternut squash until fork-tender, about 15 minutes.
  • Blend the squash with butter, salt, nutmeg, and heavy cream until smooth and creamy. Adjust seasoning as needed.
  • Keep warm while preparing the barramundi.

2. Make the Herb Gremolata

  • In a small bowl, mix parsley, lemon zest, minced garlic, and olive oil.
  • Set aside to allow the flavors to meld.

3. Cook the Barramundi

  • Pat the fillets dry with a paper towel to ensure a crispy skin.
  • Rub each fillet with black garlic paste, salt, black pepper, and smoked paprika.
  • Heat olive oil and butter in a pan over medium-high heat.
  • Place the fillets skin-side down and sear for 3-4 minutes, pressing gently to ensure even crispiness.
  • Flip and cook for another 2 minutes until golden and flaky.

4. Plate & Serve

  • Spoon the butternut squash purée onto a plate.
  • Place the seared barramundi on top.
  • Drizzle with herb gremolata for a fresh, citrusy finish.
  • Serve immediately and enjoy!

Servings and Timing

  • Servings: 2
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Total Time: 30 minutes
  • Calories per Serving: 420 kcal

Variations

  • Swap the Fish – Try this recipe with salmon, cod, or halibut for a different flavor profile.
  • Dairy-Free Option – Use coconut cream or almond milk instead of heavy cream for the purée.
  • Extra Crispy Skin – Pat the fish completely dry before searing and avoid moving it too soon.
  • More Umami Flavor – Add a drizzle of balsamic reduction or a sprinkle of grated Parmesan to enhance depth.
  • Add a Spicy Kick – Sprinkle red pepper flakes into the gremolata for a bit of heat.

Storage & Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 2 days.
  • Reheating: Warm the fish in a low-temperature oven (300°F/150°C) for 8-10 minutes to keep it moist. Reheat the purée in a saucepan with a splash of cream or water.
  • Not Freezer-Friendly: Due to the delicate texture of fish and cream-based purée, this dish is best enjoyed fresh.

FAQs

1. What is black garlic, and where can I find it?

Black garlic is fermented garlic with a deep, umami-rich flavor. It’s available at gourmet stores, Asian markets, and online retailers.

2. Can I use regular garlic instead of black garlic?

Yes! Roast regular garlic until caramelized for a milder, sweet alternative.

3. How do I know when barramundi is fully cooked?

The fish should be opaque and flake easily with a fork. Internal temperature should reach 145°F (63°C).

4. Can I make the butternut squash purée ahead of time?

Yes! Store it in the fridge for up to 3 days and reheat before serving.

5. What pairs well with this dish?

Serve with roasted asparagus, sautéed spinach, or a simple mixed greens salad.

6. How do I keep the fish skin crispy?

Ensure the pan is hot before adding the fish, and press down gently while searing.

7. Can I bake the barramundi instead of pan-searing?

Yes! Bake at 375°F (190°C) for 12-15 minutes until fully cooked.

8. What’s the best substitute for barramundi?

Try branzino, halibut, or snapper for similar results.

9. Can I add more herbs to the gremolata?

Absolutely! Try adding mint or chives for extra freshness.

10. What’s the best wine pairing?

A light white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio complements this dish beautifully.

Conclusion

This Black Garlic Barramundi with Butternut Squash Purée & Herb Gremolata is a restaurant-quality dish that’s simple enough for home cooking. With crispy seared fish, silky purée, and bright herb gremolata, it delivers a perfect balance of umami, sweetness, and freshness. Try it today and enjoy a gourmet meal in just 30 minutes!

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Black Garlic Barramundi with Butternut Squash Purée & Herb Gremolata

Black Garlic Barramundi with Butternut Squash Purée & Herb Gremolata


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  • Author: Mari
  • Total Time: 30 minutes
  • Yield: 2 servings 1x

Description

A perfectly seared barramundi fillet infused with the deep umami flavors of black garlic, served over a velvety butternut squash purée, and finished with a vibrant herb gremolata for a gourmet touch.


Ingredients

Scale

For the Barramundi:

  • 2 barramundi fillets (skin-on)
  • 2 teaspoons black garlic paste
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika
  • 1 tablespoon butter

For the Butternut Squash Purée:

  • 2 cups butternut squash, cubed
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/4 cup heavy cream

For the Herb Gremolata:

 

  • 1/4 cup fresh parsley, finely chopped
  • 1 teaspoon lemon zest
  • 1 small garlic clove, minced
  • 1 tablespoon olive oil

Instructions

  • Prepare the Squash Purée

    • Boil or steam butternut squash until fork-tender (about 15 minutes).
    • Blend with butter, salt, nutmeg, and heavy cream until smooth.
    • Keep warm.
  • Make the Gremolata

    • In a small bowl, mix parsley, lemon zest, garlic, and olive oil.
    • Set aside.
  • Cook the Barramundi

    • Pat the barramundi fillets dry.
    • Rub with black garlic paste, salt, pepper, and smoked paprika.
    • Heat olive oil and butter in a pan over medium-high heat.
    • Sear the barramundi, skin-side down, for 3-4 minutes until crispy.
    • Flip and cook for another 2 minutes until golden and flaky.

 

  • Plate & Serve

    • Spoon butternut squash purée onto a plate.
    • Prepare the Squash Purée

      • Boil or steam butternut squash until fork-tender (about 15 minutes).
      • Blend with butter, salt, nutmeg, and heavy cream until smooth.
      • Keep warm.
    • Make the Gremolata

      • In a small bowl, mix parsley, lemon zest, garlic, and olive oil.
      • Set aside.
    • Cook the Barramundi

      • Pat the barramundi fillets dry.
      • Rub with black garlic paste, salt, pepper, and smoked paprika.
      • Heat olive oil and butter in a pan over medium-high heat.
      • Sear the barramundi, skin-side down, for 3-4 minutes until crispy.
      • Flip and cook for another 2 minutes until golden and flaky.
    • Plate & Serve

      • Spoon butternut squash purée onto a plate.
      • Place the seared barramundi on top.
      • Drizzle with herb gremolata and serve immediately!
    • Place the seared barramundi on top.
    • Drizzle with herb gremolata and serve immediately!

Notes

  • For Extra Crispiness: Press the barramundi fillet down gently when searing to keep the skin crispy.
  • Dairy-Free Option: Substitute coconut milk for heavy cream in the squash purée.
  • Pairing Suggestion: Serve with roasted asparagus or sautéed greens for a complete meal.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Searing
  • Cuisine: Modern, Gourmet
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