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Barramundi with Squash Emulsion and Asparagus Recipe

Looking for an easy Barramundi with Squash Emulsion and Asparagus recipe? Learn how to make Barramundi with Squash Emulsion and Asparagus using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



Courtesy of Chef Alexandra Guarnaschelli www.butterrestaurant.com. You can make the sauce ahead of time and reheat before serving.

Recipe Ingredients for Barramundi with Squash Emulsion and Asparagus

2 tbsp unsalted butter
1 small yellow onion, peeled, thinly sliced
1 tbsp (1 bulb) shallot, peeled thinly sliced
1 Kosher salt
1 Freshly ground black pepper
1/2 cup orange juice (fresh)
2 tbsp lemon juice (from 1 1/2 lemons)
1 cup zucchini (1 small), washed, thinly sliced
1 cup summer squash (1 small), washed, thinly sliced
1 Granny Smith apple, washed, cored, thinly sliced (do not peel)
1 tsp. Spanish saffron threads, lightly chopped
1 tsp. ground cumin
1/2 tsp. coriander (ground, dried)
1/2 tsp. ginger (ground, dried)
1 1/2 tsp. Worcestershire sauce
1/2 tsp (sherry) vinegar
32 oz. of salmon (or barramundi), skin on
2 tbsp. extra virgin olive oil
1/2 lb asparagus (24 stalks), ends trimmed, washed, dried

Recipe Directions for Barramundi with Squash Emulsion and Asparagus

  1. For The Squash Emulsion: In a medium pot, add butter and melt over low heat. Add onion and shallot. Season with salt and pepper. Cook 5-8 minutes or until onion is tender.

  2. Add orange juice, lemon juice, zucchini and yellow squash slices. Season with salt and pepper. With a large metal spoon, stir until all vegetables are mixed together. Cook over low heat for an additional 10 minutes. Add Worcestershire sauce.

  3. Add the apple slices, saffron, cumin, coriander and ginger. Stir to blend. Season with salt and pepper. Cook for an additional 10 minutes.

  4. While sauce is hot, blend in batches in blender or food processor until smooth. Add the sherry vinegar. Taste for seasoning.

  5. For The Fish: Season fish on both sides with salt and pepper. Heat a saute pan large enough to hold all 4 pieces of fish. Add 1 tablespoon olive oil. When oil begins to smoke lightly, place fish in the pan, skin side down, and cook without disturbing, 3-4 minutes. Turn the pieces over, ower heat slightly and cook for an additional 3 minutes.

  6. For The Asparagus: Use remaining olive oil to lightly coat asparagus. Toss in a bowl with salt and pepper to taste. When fish is 3-4 minutes from being ready to server, place asparagus in another saute pan and cook, turning from time to time, until they become tender when pierced with the tip of a knife, 5-7 minutes.

  7. To Serve: Pour a circle of sauce in the center of each of four dinner plates. Arrange 6 pieces of asparagus in a lattice pattern in the sauce and top with a piece of fish, skin side up. Serve immediately.

Categories

Fish, Fruits, Vegetables, Main Dish, American

Nutrition Facts
Serving Size 454.9g
Amount Per Serving
Calories
648
Calories from Fat
369
% Daily Value*
Total Fat
41.0g
63%
Saturated Fat
10.4g
52%
Trans Fat
0.0g
Cholesterol
158mg
53%
Sodium
250mg
10%
Potassium
1289mg
37%
Total Carbohydrates
16.1g
5%
Dietary Fiber
3.5g
14%
Sugars
9.1g
Protein
52.8g
Vitamin A 19% Vitamin C 69%
Calcium 8% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Low in sodium
  • High in niacin
  • Very high in selenium
  • High in vitamin B6
  • High in vitamin B12
  • High in vitamin C
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