Barramundi Pilaf

Serves: 6

Prep Time: 5 min

Cook Time: 20 min

Ingredients

4T olive oil, divided

2 cloves garlic, minced

1/2 of one small red onion, diced

1 large orange or yellow pepper, diced

1 small zuchinni

1 tsp ras el hanout

2 cups uncooked basmati rice

sea salt, I use Maldon’s flaked sea salt

Freshly ground black pepper

2 1/2 chicken stock

1/4 slivered almonds

1 pound barramundi filets, skinned

3T flat leaf parsley, chopped

Juice of half a lemon

Preparation

Hello and welcome back to The Organic Kitchen. Today I am doing something a little different! I am taking part in my first ‘blog book tour’! I agreed to choose, make and blog about a recipe from a new cook book called “Fish Market” by Kathy Hunt. Kathy is a nationally syndicated food writer and a pescetarian…that’s a vegetarian that eats seafood.

The book has 130 recipes using nearly 50 types of fish. I chose the “Barramundi Pilaf” recipe because Barramundi is a sustainable sea bass that is high in Omega 3 fats and is mercury free. I have to watch my mercury levels…doctor’s orders. I bought frozen Barramundi at Whole Foods Market.

This pilaf is seasoned with a Moroccan spice blend called Ras el Hanout. It’s a blend of paprika, cumin, canelle, white pepper, coriander, saffron, and many other middle eastern spices. I bought mine at Williams Sonoma but you can also have it delivered to your door.

Another reason I chose this recipe is because it is gluten and dairy free, always a plus in my book! So once I chose my menu, I got started. First I prepped my veggies and herbs!    (I use an 8″ Wusthof Chef’s Knife.)

I also loved that start to finish this recipe only took 25 minutes. Perfect for those nights when you want a real meal, but don’t have a lot of time

Prep:

Heat olive oil over medium heat.This recipe was well laid out and easy to follow…and only used two pans, love that! That red pan is a ceramic non toxic pan by Bialetti. Love it! Non toxic and non stick! Add garlic, onion, zucchini and bell pepper. Sautee for 2-3 minutes till veggies are soft. Add ras el hanout, a generous pinch of sea salt and several turns of pepper. Then add broth and rice, bring to boil, cover with lid and reduce heat. Simmer for 8-15 minutes till rice has absorbed all liquid. Take off heat. Fluff rice with a fork, add nuts. In a separate pan heat 2T olive oil. Season barramundi with salt and pepper and place fish in pan, in batches if necessary. Cook one side till golden, then turn and cook for two more minutes. When fish is done, flake with a fork and add to rice pilaf. Toss with parsley and drizzle with lemon juice. Serve!

I really liked this recipe, it was easy, fast, nutritious, the ingredients are easy to find and it tasted great. If you are a big seafood eater or simply want to add more seafood to your diet you are going to love this book! The only downside for me is that it has no pictures. I love food photos…I’m sure you noticed. Thanks for stopping by, if you haven’t subscribed please do! I have some fabulous recipes coming up!

Recipe Source:

http://www.theorganickitchen.org/blog-tutorials/barramundi-pilaf/

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