The almond crust on this barramundi dish adds flavor and crunch and highlights the rich flavor of the fish. Spinach and pickled onion finish off the plate beautifully.
1 cup sliced almonds
1/4 teaspoon cayenne
4 Australis Barramundi fillets
Coarse salt and freshly ground white pepper
1 tablespoon olive oil
1 1/2 pounds leaf spinach, stemmed
All-purpose flour for dredging
1 large egg white, whisked until frothy
Peanut or vegetable oil
2 tablespoons unsalted butter
Put the nuts and cayenne into a food processor and pulse until finely chopped. Scrape out onto a plate. Set aside.
Season the fish with salt and white pepper and let it sit while you cook the spinach.
Heat a large skillet over medium-high heat. When the pans hot, add the olive oil and spinach. Season with salt and white pepper. Sauté the spinach until tender, then scrape it into a colander and let it drain while you cook the fish.
Dredge one side of the barramundi in flour and pat off the excess. Dip the floured side in the egg white, let the excess drip off, and dredge that side in the nuts, pressing down to make sure they adhere.
Heat two large skillets over medium-high heat. When the pans are hot, pour in a slick of peanut or vegetable oil and add the fish, crust side down, and the butter1 tablespoon in each skillet. Reduce the heat to medium and cook the fish until the crust is browned, with a few dark flecks, 3 to 4 minutes. Turn the fish over and cook for another 1 to 2 minutes.
Make a bed of spinach on four dinner plates. Set the fish on the spinach, crust side up, and top with some pickled onions. Serve right away.
Barramundi is a gourmet, sustainably harvested fish native to Australia and now being farmed in the United States. Its sweet, buttery, delicate and moist flavor has been compared to red snapper, Dover sole, sea bass and other premium white fish. It is available in restaurants throughout the country including Legal Sea Foods, McCormick & Schmick, Red Lobster and Oceanaire. Also available in select Whole Foods, Safeway, Vons, Giant, Costco, Schnuck's, Dierberg's and other fine markets. For more information, visit thebetterfish.com.
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