Best 4 Coriander And Lemon Crusted Barramundi With Cucumber Mint Salsa Recipes
Indulge in the tantalizing flavors of Coriander and Lemon Crusted Barramundi with Cucumber Mint Salsa, a culinary masterpiece that promises an explosion of taste in every bite. This delectable dish features succulent barramundi fillets coated in a zesty blend of coriander, lemon, and breadcrumbs, creating a crispy and aromatic crust. The accompanying cucumber mint salsa adds a refreshing touch with its bursts of crisp cucumber, aromatic mint, and tangy lime juice, providing a perfect balance to the richness of the fish. This recipe also includes instructions for a delightful garlic aioli sauce, its creamy texture and subtle garlic flavor complementing the barramundi perfectly. Impress your family and friends with this extraordinary dish, perfect for a special occasion or a delightful weeknight meal.
Here are our top 4 tried and tested recipes!
CORIANDER AND LEMON CRUSTED BARRAMUNDI WITH CUCUMBER MINT SALSA
I have used the Indian technique of marinating in yoghurt for the fish and topped the whole it off with a refreshing salsa to contrast the strong flavours of the fish. 4hrs marinating time is required for the fish.
Provided by An_Net
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Fish:.
- Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
- Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
- Salsa:.
- In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
- Add the vinegar mix to the cucumber and the chopped mint.
- Toss it all together and set aside.
- Preheat oven to 180 degrees (350 fahrenheit).
- In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
- Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
- place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.
Nutrition Facts : Calories 223.3, Fat 9.8, SaturatedFat 3.4, Cholesterol 69.9, Sodium 96.1, Carbohydrate 17.9, Fiber 0.5, Sugar 15.8, Protein 16.5
CORIANDER LEMON COUSCOUS
This makes a good accompaniment to fish and meat when it's served warm. You can also serve it as a cold salad as part of a buffet. You can use any kind of nuts you like, just toast them in a dry frying pan before you mix them with the rest of the dish.
Provided by Sackville
Categories Grains
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cook the couscous according to package directions.
- Meanwhile, put the coriander and lemon zest in a bowl.
- When the couscous is done, mix it with the coriander and lemon zest.
- Add the olive oil and nuts and mix again.
- Season with salt and pepper.
- Serve immediately or chill if desired.
- Squeeze a little lemon juice over the couscous just before serving.
LEMON BUTTER BARRAMUNDI RECIPE
Make and share this Lemon Butter Barramundi Recipe recipe from Food.com.
Provided by TooheyMomster
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse fillets and pat dry with paper towel
- Spray fillets with canola or olive oil
- Saute fillets on high heat, 3 minutes (skin side up)
- Flip and cook 1 more minute. Transfer to serving dish.
- Sauce:.
- Gently saute the garlic and butter for about 2 minutes. Stir in salt, lemon juice and basil.
- Remove from heat and spoon over fillets immediately before serving.
- Serving Suggestions:.
- Try serving with young green beans, lightly steamed.
Nutrition Facts : Calories 109.3, Fat 6.3, SaturatedFat 3.8, Cholesterol 69.3, Sodium 378.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.3, Protein 11.8
THAI CUCUMBER AND MINT SALSA
This salsa makes a wonderful garnish for grilled fish. It can be used as a salad, garnished with grilled shrimp, bass or snapper, as well as chicken.
Provided by Molly O'Neill
Categories easy, side dish
Time P2DT2h5m
Yield Four servings
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a large glass or ceramic bowl. Cover and set aside in the refrigerator for at least 2 hours before serving. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts : @context http, Calories 79, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 4 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 302 milligrams, Sugar 4 grams, TransFat 0 grams
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
- Choose the right fish: Barramundi is a great choice for this recipe, but you can also use other firm-fleshed fish, such as tilapia, cod, or halibut.
- Don't overcook the fish: Fish cooks quickly, so it's important to keep an eye on it to avoid overcooking. The fish is cooked through when it flakes easily with a fork.
- Make the cucumber-mint salsa ahead of time: This salsa can be made up to 2 hours ahead of time, so you can save time on the day of your dinner party.
- Serve the fish immediately: This dish is best served immediately after it is cooked, so that the fish is hot and crispy and the salsa is fresh.
Conclusion:
This coriander and lemon-crusted barramundi with cucumber-mint salsa is a delicious and easy-to-make dish that is perfect for a summer dinner party. The fish is crispy on the outside and tender on the inside, and the salsa is refreshing and flavorful. This dish is sure to be a hit with your guests!
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