Best 2 Barramundi With Moroccan Spices Recipes
Tantalize your taste buds with the exotic flavors of Morocco in a culinary journey that celebrates the delectable Barramundi fish. Embark on a sensory adventure as you explore three distinct recipes that showcase the versatility of this prized catch. From the aromatic charm of Barramundi with Moroccan Spices, where cumin, coriander, and paprika dance in harmony, to the vibrant allure of Barramundi Tagine with Preserved Lemons and Olives, each dish promises a unique gustatory experience. Discover the secrets of Moroccan cuisine as you navigate through these recipes, uncovering the culinary treasures that await.
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MOROCCAN STYLE BARRAMUNDI
Oven backed moroccan style barramundi, served on a bed of black quinoa, combined with an olive & tomato medley.
Provided by Galley Girl
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven hot hot hot aka 200°C.
- Blend the nutmeg, cloves, sweet paprika & garlic salt together in a small bowl, then give your fish a swedish massage with the spices using your hands.
- Thinly slice the lemon and place in the bottom of a greased rectangular pan, then place the fish, skin side down on top of the lemon in the pan. Glaze with a bit of olive oil.
- Put the fish in the oven and let it bake uncovered for 15 to 20 minutes or until fish flakes easily with fork or until you feel it's right.
- Rinse the quinoa well under cold water and drain. Put in a saucepan and add cold water. (Use 2 cups of water for every cup of quinoa.) Toss in a dash of salt. Cover and bring to boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes. When done turn off the heat, put the lid on and let it chill out for about 5 minutes. It's been through alot!
- Meanwhile, have a glass of wine, put on some tunes & blend sliced rainbow olives, quartered cherry tomatoes, roughly chopped fresh parsley, pepper & virgin olive oil.
- You are now ready to make some art on a plate. Place a bed of quinoa on a funky looking plate, then the barramundi & last but not least, sprinkle your olive & tomato medley on top and finish with a dash of olive oil. And there you go. Dinner served on a floating restaurant, on a dark shimmering ocean, only lit up by the stars above you.
Nutrition Facts : Calories 463, Fat 22.2, SaturatedFat 3.1, Cholesterol 41.6, Sodium 537.2, Carbohydrate 49.1, Fiber 8.2, Sugar 0.9, Protein 19.5
BARRAMUNDI WITH LEMON BASIL SAUCE
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Brush fish with olive oil.
- Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
- Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
- Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.
Nutrition Facts : Calories 673.5 calories, Carbohydrate 21.9 g, Cholesterol 169.2 mg, Fat 53.1 g, Fiber 1.5 g, Protein 25.3 g, SaturatedFat 30.5 g, Sodium 666.3 mg, Sugar 2.4 g
Tips:
- Fresh is best: When choosing barramundi, look for fish that is firm to the touch and has bright, clear eyes. Avoid fish that has a slimy or dull appearance.
- Proper seasoning: Moroccan spices are known for their bold and flavorful taste. Be sure to season the barramundi generously with the spice mixture to ensure that it is well-flavored.
- Don't overcrowd the pan: When searing the barramundi, make sure to not overcrowd the pan. This will prevent the fish from cooking evenly and will result in steamed fish rather than seared fish.
- Cook to the right temperature: Barramundi is a delicate fish, so it is important to cook it to the right temperature. The ideal internal temperature for barramundi is 135 degrees Fahrenheit.
- Serve immediately: Barramundi is best served immediately after it is cooked. This will ensure that the fish is hot and flaky.
Conclusion:
This Moroccan-spiced barramundi is a delicious and easy-to-make dish that is perfect for a weeknight meal. The flavorful spice mixture and crispy skin make this dish a surefire hit. Serve it with your favorite sides, such as roasted vegetables, couscous, or rice. Enjoy!
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