Yes, I’m in love with this delicious fish and since I discovered it, I try to cook barramundi in every way. My very last creation is a healthy and savory dish with a tangy and sweet twist. I caramelized two fish filets with an organic, super juicy pink grapefruit, clover honey and a shot of cognac. Give it a try to this dish full of flavors and colors.
Pair this dish with Pinot Grigio or Napa Valley Chardonnay.
Servings : 2
Difficulty : easy
Prep Time : 10 min.
Cook Time : 15 min.
2 tablespoons clover honey
1 pink grapefruit juice, freshly squeezed
1 tablespoon Extra Virgin olive Oil
2 barramundi filets
2 tablespoon unsalted butter
Pink Himalayan salt and black pepper, to taste
1 tablespoon fresh italian parsley , chopped
1 shot cognac or brandy
Squeeze out the juice from a pink grapefruit, set aside.
Dissolve honey using a tablespoon of grapefruit juice, set aside.
In a large skillet melt butter and Extra Virgin Olive Oil then add the barramundi filets. Sauté quickly then turn on the other side. Pour over the grapefruit juice, the honey and sprinkle with parsley; adjust the taste with salt and pepper.
Cook at medium heat until grapefruit and honey start to thicken.
Add the shot of cognac an let cook until caramelized.
Serve hot over a slice of grapefruit, drizzled with the grapefruit-honey glaze and sprinkled with fresh parsley.
Photo by Ale Gambini