Pan-Seared Barramundi |
8 barramundi fillets, thawed
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Dry fillets. Sprinkle with flour, salt and pepper. Heat the olive oil in a large non-stick skillet until smoking. Sear the fillets in the oil until golden brown on the bottom and cooked 1/3 of the way up. Flip fillets and continue cooking until just done. Serve with lime miso beurre blanc. |
Lime Miso Beurre Blanc ½ c. white wine |
In medium saucepan, reduce white wine by ½. Add cream and reduce again by ½. Remove pan from heat and whisk in the butter, one T. at a time. Return to low heat if needed to incorporate butter. Stir in lime juice, whisk in miso until blended. Season with salt and pepper to taste (may not be necessary). Keep warm over very low heat. |
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