4.142855
7 ratings

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

By
Chef Todd Mitgang of Crave Fishbar shares his favorite way to serve barramundi

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. 

Ingredients

For the Sauce

  • 2 Cups pomegranate seeds
  • 1 Cup olive oil
  • 2 Teaspoons salt
  • 1 lemon, juiced and zest reserved
  • 1 clove garlic, grated with the microplane
  • 1/4 bunch finely cute basil

For the Cauliflower

  • 1 head of cauliflower cut into 1-inch "steaks"
  • 1/4 Cup olive oil
  • 1 Teaspoon salt

For the Fish

  • 4 barramundi filets
  • salt
  • crushed roasted pistachio nuts, for garnish
  • micro basil, for garnish

Directions

For the Sauce

Mix all ingredients together; set aside.

For the Cauliflower

Preheat oven to 450 degrees F.

Season the steaks with oil and salt and roast them in the oven for 6-8 minutes.

For the Fish

Season the fish with salt and place it under the oven broiler, skin-side up for 4-6 minutes.

Lay the cooked fish filet over the roasted cauliflower, drizzle with the sauce, and then sprinkle with pistachios and micro basil before serving. 

Nutritional Facts
Servings4
Calories Per Serving927
Total Fat72g100%
Sugar15gN/A
Saturated10g51%
Cholesterol81mg27%
Protein49g98%
Carbs25g8%
Vitamin A78µg9%
Vitamin B127µg100%
Vitamin B61mg61%
Vitamin C86mg100%
Vitamin D22µg6%
Vitamin E12mg62%
Vitamin K89µg100%
Calcium120mg12%
Fiber7g27%
Folate (food)124µgN/A
Folate equivalent (total)124µg31%
Iron2mg10%
Magnesium104mg26%
Monounsaturated50gN/A
Niacin (B3)2mg8%
Phosphorus527mg75%
Polyunsaturated8gN/A
Potassium1549mg44%
Riboflavin (B2)0.1mg8.2%
Sodium1222mg51%
Thiamin (B1)0.2mg15.6%
Zinc1mg10%