1) Season barramundi filler with salt, pepper & basil. 2) Sear fillet in clarified butter 1-2 minutes on each side, remove & finish cooking in 400 F oven for 3-4 minutes. 3) Prepare for service. 1) ...

Anise butter Saute fennel seeds, shallot, garlic & fennel in ½ of olive oil till tender. Add pernod & wine, reduce completely. Cool slightly & whisk in butter. Finish with lemon juice, fennel herb, ...

Season the fish fillets and seal in a hot pan on both sides. Remove on a tray and allow to cool. In a blender place all the nuts, seasonings, herbs and oil. Blend to a fine consistency. Add butter, ...

Steps: Thaw fillets if frozen (about 20 minutes in bath of cold water) and pat dry. Preheat oven to 350 degrees. Sauté onion and garlic in olive oil until onion is translucent. Add white wine, basil ...

Barramundi is a sea bass native to northern Australia and the tropical waters of the Indian and Pacific oceans, but this fish is making waves in the Midwest. Sustainably raised barramundi from ...

Sales of farmed barramundi in Waitrose have soared following a switch from whole fish to fillets. Sales have risen more than fivefold since Waitrose switched in November, said supplier New Forest ...

But every so often in the wild, a barramundi is caught which is a golden colour and the rare golden barra is far more popular in Asian countries than the regular barra which is revered in Australia.