Best 2 Barramundi With Pecan Raisin Salsa Over Broccoli Recipes

Embark on a culinary journey with our delectable Barramundi with Pecan-Raisin Salsa over Broccoli recipe, a harmonious blend of flavors and textures that will tantalize your taste buds. This dish features succulent barramundi fillets, expertly pan-fried to perfection, complemented by a vibrant pecan-raisin salsa, bursting with sweet and nutty notes. Served atop a bed of tender broccoli, this dish promises a delightful balance of flavors and a symphony of textures in every bite. Additionally, discover a collection of equally enticing recipes within this article, including a refreshing Cucumber-Mint Salad with Lemon-Dill Dressing, a hearty Mushroom and Barley Soup, and a decadent Chocolate Mousse with Raspberry Sauce. Each recipe promises a unique culinary experience, catering to diverse tastes and preferences.

Check out the recipes below so you can choose the best recipe for yourself!

BARRAMUNDI WITH PECAN-RAISIN SALSA OVER BROCCOLI

Barramundi with Pecan-Raisin Salsa Over Broccoli image

Baked barramundi goes dinner-party fancy with a salsa of raisins and toasted pecans. And that creamy-looking broccoli bed it's sitting on? 100 percent dairy-free.

Provided by Martha Stewart

Categories Seafood Recipes

Number Of Ingredients 8

Ingredients

1/2 cup pecans, coarsely chopped
1/4 cup raisins
1/2 clove garlic, finely grated (using a zester)
Finely grated zest of 1 lemon
5 tablespoons extra-virgin olive oil, plus more for pan
Coarse salt
1 pound broccoli, stalks peeled and thinly sliced and florets cut into 1/2-inch pieces
4 (5-ounce) skinless barramundi fillets

Steps:

Heat oven to 375 degrees. Spread pecans on a baking sheet and toast until golden brown, about 8 minutes. Immediately transfer to a medium bowl and stir in raisins, garlic, lemon zest, and 2 tablespoons oil. Season with salt and set aside.
Place broccoli in a pot just large enough to hold it and cover with cold water. Bring to a boil. Reduce heat to medium and cook until broccoli is falling apart and stalks are very tender, 8 to 10 minutes. Drain, reserving 1/4 cup cooking liquid, and return to pot. Stir in remaining 3 tablespoons oil. Gently mash broccoli with a wooden spoon, adding reserved water until creamy. Season with salt and keep warm.
Reduce oven to 275 degrees. On a lightly oiled baking sheet, season fillets with salt and cook, depending on thickness, about 15 minutes (or until just opaque).
To serve, divide puree among plates, top with fillets, and garnish with salsa.

Nutrition Facts : Calories 507 g, Cholesterol 75 g, Fat 32 g, Fiber 5 g, Protein 38 g, SaturatedFat 4 g, Sodium 207 g

BARRAMUNDI WITH MOROCCAN SPICES

Barramundi with Moroccan spices image

Popular in Australia and the Far East, Barramundi has now come to Britain, so give it a go

Provided by Barney Desmazery

Categories Dinner, Main course

Time 30m

Number Of Ingredients 9

Ingredients

2 x 350g/12oz barramundi , gutted and scaled
½ tsp ground cumin
½ tsp coriander
pinch paprika
pinch chilli powder
2 garlic clove , roughly chopped
juice 1 lemon
5 tbsp olive oil
small bunch coriander . roughly chopped

Steps:

Tip all the dressing ingredients into a food processor with a pinch of salt and blitz to a dressing. Slash the fish three times on each side, coat with half of the dressing, then set aside to marinate for about 30 mins.
Heat oven to 220C/fan 200C/gas 7. Place the fish on a roasting tray, then cook in the oven for 20 mins until the flesh is firm and the eyes have turned white. Serve the fish with the rest of the dressing and steamed couscous or rice.
KNOW HOW: HOW TO COOK IT: Cooking barramundi on the bone, as we have done here, has its advantages - it will stay more moist during cooking, and some would say that the flavour is enhanced, too. If you want to take out the bones they are easy to locate and less likely to be lodged in the fillet if the fish is cooked whole. Fillets can be simply pan-fried or grilled. If you like trout, you will really enjoy the flavour of barramundi, which lends itself to similar ingredients and cooking methods - citrus flavours are particularly good, as are garlic and wild mushrooms. Simply roasting the fish with some fresh herbs, olive oil and seasoning is delicious, and in the summer months you could barbecue it, too. One thing that you mustn't miss are the cheeks or 'pearls' of the fish, these are simply lovely, moist and really sweet - well worth leaving the head on for!

Nutrition Facts : Calories 440 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 40 grams protein, Sodium 0.31 milligram of sodium

Tips:

Choose fresh, high-quality ingredients. The better the ingredients, the better the dish will taste.
Don't overcrowd the pan when cooking the fish. This will prevent the fish from cooking evenly.
Cook the fish over medium heat. This will help to prevent the fish from overcooking.
Baste the fish with the pecan-raisin salsa while it is cooking. This will help to keep the fish moist and flavorful.
Serve the fish immediately over the broccoli. This will ensure that the fish is hot and the broccoli is tender.

Conclusion:

This easy and delicious barramundi recipe is perfect for a weeknight meal. The fish is cooked to perfection and the pecan-raisin salsa adds a sweet and savory flavor. Served over broccoli, this dish is sure to please everyone at the table.