Orange Infused Barramundi with Julienned Vegetable Salad and Green Onion Chili Oil

Serves: 2

Prep Time: 80

Cook Time: 20

Ingredients

  • Two 6oz Barramundi Fillets
  • 1 tbsp Peanut Oil*
  • 1 tbsp Garlic Ginger Salt
  • Shredded zest and juice of half a large orange
  • ¼ cup chopped unsalted peanuts
  • a dash fresh ground black pepper

Julienned vegetable salad

  • 1 large carrot, cut in match sticks
  • 1 large parsnip, cut in match sticks
  • 2 stalks of celery, cut in match sticks
  • 1 medium sized beet, julienned
  • 1 medium russet potato, julienned and then cooked in the microwave for 6 minutes (optional)
  • the juice of 1 lime
  • 1 pinch of salt to your liking

Green Onion Chili Oil

  • 1 scallion, sliced in small rings
  • 2 tsp red chili flakes
  • 1/3 cup peanut oil
  • Add sea salt and fresh-ground black pepper to taste

*You may substitute olive oil; peanut oil was chosern for the lovely way it paris with the other flavors in the recipe.

Preparation

For the crudite:
This crudite is meant for fingers rather than a fork, so cut the vegetables in a size to meet your personal preference. Petite pieces have the best presentation.

  1. Toss the vegetables together with lime juice and salt.
  2. Allow to marinate for at least 1 hour.
  3. When you are ready to serve, prepare two settings with a small bowl of fresh spiced dipping oil.

For the chili oil:

  1. Put everything in a small, microwave-safe serving bowl.
  2. Cover with a paper towel and microwave on high 1 minute.
  3. Let cool for a moment, then set out on the table, or use the oil to sauce other dishes. This sauce should be used soon after it is made, it is not meant to saved or made ahead.

For the fish:

  1. Rinse and pat dry fillets.
  2. Marinate the fish in the orange juice for at least 1 hour in a shallow covered dish.
  3. When you are ready to prepare the meal rub both sides of each fillet with Garlic Ginger Salt.
  4. Over medium to high heat, warm oil in a sauté pan.
  5. Add fillets to the pan and sear for 1 minute.
  6. Turn the fish over and sear for another minute.
  7. Adjust the heat to medium to low. Cover the pan and cook for 3 minutes.
  8. Flip each fillet and bathing the pieces with peanuts, orange zest and a sprinkling of ground black pepper.
  9. Cover and cook for an additional 4 minutes. The Barramundi will be done when it is easily flakes.

To serve, prepare the fish on dinner plates with Julienned vegetable salad.  Top the fish with any pan juices. Set your table for two with a small communal bowl of Sundried tomato and chili oil for dipping pieces of fish and the salad.

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