The buttery, mild taste and texture of barramundi make it a perfect backdrop for the peach salsa in this dish. Also, it has significantly fewer calories and environmental impact than salmon or steak.
INGREDIENTS FOR FISH
2 Barramundi fillets (skin on optional)
Extra virgin olive oil
Fresh cracked pepper
INGREDIENTS FOR PEACH SALSA
4 ripe local peaches, diced
1 jalapeno pepper, seeds removed and minced fine
1/4 cup diced red onion
1 Tbsp. grated fresh ginger
1 Tbsp. lemon or lime juice
Heat a cast iron skillet over medium-high heat for about 3 minutes. Brush tops of fillets with olive oil, and sprinkle with salt and pepper. Place fillets skin side down (optional) in hot pan. Allow to cook 3-4 minutes, then flip over and continue to cook another 3-4 minutes. Skin should be lightly crispy and the fish just cooked through. Remove from heat and place on serving dish. Combine ingredients for peach salsa in a medium bowl and mix well. Top fillets with 1/2 cup peach salsa and serve immediately.
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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