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Pan-Seared Barramundi With Italian Salsa Verde

Pan-Seared Barramundi With Italian Salsa Verde


Chef Kyung-Up Lim of Michael’s NY in New York City shares his favorite way to serve Barramundi

Chef Kyung-Up Lim of Michael’s NY in New York City shares his favorite way to serve Barramundi, a flaky white fish by Australis and the first-ever ocean-farmed fish to have received a Monterey Bay Aquarium “Best Choice” rating.

“It is very important for chef to use sustainable fish. It is our job to make it delicious and make the diners to enjoy it.” – Chef Kyung-Up Lim

Ingredients

For the Fish

  • 4 fillets of barramundi
  • 2 Tablespoons sunflower seed oil or vegetable oil
  • 1 Tablespoon unsalted butter
  • 1 sprig thyme
  • 1 clove garlic
  • salt and pepper to season

For the Salsa Verde (Makes 1 1/2 cup)

  • 1 Cup roughly chopped Italian flat leaf parsley
  • 1 Cup arugula
  • 1 Cup extra virgin olive oil
  • 1/4 Cup capers, chopped
  • 3 pc anchovy fillets, chopped
  • 2 clove garlic, minced
  • zest of 1 lemon
  • juice of 1 or 2 lemon
  • salt and pepper, to taste