Breaded Barramundi with Roasted Corn & Orzo, Sweet Chili Relish, Roasted Beets & Pumpkin Seeds

Serves: 2

Prep Time: 20

Cook Time: 15

Ingredients

Breaded Barramundi Ingredients

  • 2 7-8 oz barramundi fillets (if unavailable perch, sea bass, or halibut can be substituted)
  • 4 eggs, medium-sized
  • 10 oz bread crumbs
  • 6 oz plain flour
  • Salt and pepper to taste

Roasted Corn and Orzo

  • 6 oz. raw orzo
  • 2 ears sweet corn
  • 1/4 bunch basil
  • 1/4 bunch scallion
  • 1/4 red onion, medium
  • 1 red bell pepper

Honey Dijon Dressing Ingredients

  • 1 tsp Dijon mustard
  • 2 tsp honey
  • 4 oz olive oil

Sweet Chili Relish Ingredients

  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 cucumber
  • 1/4 medium size red onion
  • 1/4 bunch of scallion
  • 3 oz sweet chili sauce
  • 1/8 oz cashews

Roasted Beets and Pumpkin Seed Ingredients

  • 2 bunches of baby beets
  • 2 oz pumpkin seed
  • 1 oz feta cheese
  • 1 tsp Dijon mustard
  • 1 oz balsamic vinegar
  • 3 oz olive oil

Preparation

Breaded Barramundi Steal This Recipe® step-by-step Instructions:

  1. Make an egg wash by cracking the eggs into a medium-sized container and whisk.
  2. Take out two more medium-sized containers and place flour in one and bread crumbs in the other.
  3. Season barramundi with salt and pepper to taste.
  4. Turn the barramundi in the container with flour, then the container with the egg wash, and lastly the container with bread crumbs until the fillet is covered.
  5. Deep fry until golden brown.

Roasted Corn and Orzo Steal This Recipe® step-by-step Instructions:

  1. Bring a pot of water to boil and cook orzo (about 4 - 5 minutes), strain and cool.
  2. Cook corn on the grill and then cut strip kernels from the cob.
  3. Finely dice peppers and onions and chop your herbs.
  4. Mix all the ingredients together with Honey Dijon Dressing.

Honey Dijon Steal This Recipe® step-by-step Instructions:

  1. Place the mustard and honey in a bowl.
  2. Stir in olive oil until emulsified.

Sweet Chili Relish Steal This Recipe® step-by-step Instructions:

  1. Clean and dice all vegetables, remember to remove pith and seeds from cucumbers and peppers.
  2. Mix vegetables together with sweet chili sauce and allow to sit and infuse for 30 minutes.
  3. When ready to serve, sprinkle cashews over relish.

Roasted Beets and Pumpkin Seed Steal This Recipe® step-by-step Instructions:

  1. Preheat oven to 450 degrees.
  2. Clean and chop off green stems from beets.
  3. Place beets in a baking pan and wrap in tin foil.
  4. Cook in over for 15 – 20 minutes, test readiness with a small knife.
  5. Cool beets until warm, then peel and cut in half.
  6. Toast pumpkin seeds in pan till brown.
  7. Mix Dijon and vinegar in a bowl.
  8. Stir in olive oil until the dressing is emulsified.
  9. Mix the beets with dressing and pumpkin seeds.
  10. Top with feta and serve.

Notes:

Courtesy of Chef Matthew Wool at Bondi Road in New York City.

Recipe Source:

As seen on the "Today" show website, here.

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