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 Flavor – Black 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
- 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
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