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