Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Black Garlic Barramundi with Butternut Squash Purée & Herb Gremolata


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • 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