Sauteed Filet of Barramundi with Artichokes, Garlic Chives & Black Trumpet Sauce

Serves: 2

Prep Time: 20

Cook Time: 20


  • 2 filets Barramundi, skin on, scored and halved
  • 3 Tbsp. and 1/4 cup oil
  • 2 large globe artichokes, turned
  • juice of 1 lemon
  • 10 pieces garlic chives, tops cut into 1” lengths, ends reserved
  • 1 Tbsp. and 2 Tbsp. butter
  • 2 oz. water
  • ends of garlic chives, roughly chopped, blanched and shocked
  • 2 oz. mushroom stock
  • 2 Tbsp. dried black trumpet mushrooms, pulverized into powder
  • salt and pepper
  • pinch lemon zest julienne, soaked in lemon juice
  • pinch lemon thyme leaves


  1. In a small saucepot, place the turned artichoke hearts with the lemon juice, water to cover and salt and bring to a boil.
  2. Simmer about 20 minutes until tender.
  3. Allow to cool, then cut into ¼” slices.
  4. To make the garlic chive oil, place the garlic chive bottoms that have been blanched and shocked into a blender with the oil, salt and pepper and run until smooth.  Strain through a fine mesh sieve.  Taste and adjust seasonings.
  5. To make the black trumpet sauce, place the mushroom stock with the powdered trumpets into a small sauce pan and bring to a boil.  Add the butter and whisk to emulsify.  Season to taste with lemon, salt and pepper and keep warm.
  6. Heat a large saute pan on high heat.
  7. Season the barramundi both sides with salt and pepper.
  8. Add the oil to the pan, and when smoking, add the barramundi, skin side down.  Immediately press down on the filets with a spatula to keep them from curling.  The fish should relax within 30 seconds.
  9. Turn down the heat to medium high and brown.
  10. Turn the fish and finish the cooking.
  11. In the meantime, place the sliced artichokes in a pan with the garlic chive tops and add a little water, butter and salt,  Bring to a boil just until the chives turn bright green and the artichokes are heated through.

To plate, divide the artichoke mixture between two warm plates, mounded in the center.  Circle with the black trumpet sauce and dot with the chive oil.  Garnish with lemon thyme and lemon zest and top with the barramundi.  Serve immediately.

Recipe Source:

Created by Anita Lo, Executive Chef, Annisa

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