Plancha-Grilled Barramundi With Charred Cauliflower, Pomegranate Gremolata, Pistachio And Basil

Plancha-Grilled Barramundi With Charred Cauliflower, Pomegranate Gremolata, Pistachio And Basil
4.1 from 7 ratings
Chef Todd Mitgang of Crave Fishbar shares his favorite way to serve Barramundi, a flaky white fish by Australis and the first-ever ocean-farmed fish to have received a Monterey Bay Aquarium “Best Choice” rating. 
Servings
4
servings
Ingredients
  • 2 cup pomegranate seeds
  • 1 cup olive oil
  • 2 teaspoon salt
  • 1 lemon, juiced and zest reserved
  • 1 clove garlic, grated with the microplane
  • 1/4 bunch finely cute basil
  • 1 head of cauliflower cut into 1-inch "steaks"
  • 1/4 cup olive oil
  • 1 teaspoon salt
  • 4 barramundi filets
  • salt
  • crushed roasted pistachio nuts, for garnish
  • micro basil, for garnish
Directions
  1. Mix all ingredients together; set aside.
  2. Preheat oven to 450 degrees F.
  3. Season the steaks with oil and salt and roast them in the oven for 6-8 minutes.
  4. Season the fish with salt and place it under the oven broiler, skin-side up for 4-6 minutes.
  5. Lay the cooked fish filet over the roasted cauliflower, drizzle with the sauce, and then sprinkle with pistachios and micro basil before serving.