Pan-Seared Barramundi with Lemon Myrtle Butter and Macadamia Pilaf

Name: Pan-Seared Barramundi with Lemon Myrtle Butter and Macadamia Pilaf
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 7 servings
Cuisine: Australian
Ingredients: 7 barramundi fillets (6-ounce, skin on or off); 2 tablespoon olive oil; 1.5 teaspoon kosher salt (divided); 0.75 teaspoon black pepper (freshly ground, divided); 0.5 cup unsalted butter (softened); 2 tablespoon lemon juice; 1 tablespoon dried lemon zest; 2 tablespoon fresh parsley (chopped); 2 cup long-grain white rice; 4 cup vegetable broth; 0.5 cup macadamia nut (roughly chopped); 0.25 cup fresh cilantro (chopped); 2 tablespoon fresh chives (chopped); 1.5 pound green bean (trimmed)

Flaky barramundi fillets seared to perfection, finished with a fragrant lemon myrtle butter, and served alongside a vibrant macadamia nut and herb pilaf with steamed green beans.

Prep: 45 min
Cook: 35 min
Total: 1 hr 20 min
Servings: 7
Cuisine: Australian
Difficulty: Hard

Dietary

Gluten-Free
Egg-Free
Pescatarian
Soy-Free
High-Protein
Low-Sugar

Ingredients

7 barramundi fillets (6-ounce, skin on or off)
2 tablespoon olive oil
1.5 teaspoon kosher salt (divided)
0.75 teaspoon black pepper (freshly ground, divided)
0.5 cup unsalted butter (softened)
2 tablespoon lemon juice
1 tablespoon dried lemon zest
2 tablespoon fresh parsley (chopped)
2 cup long-grain white rice
4 cup vegetable broth
0.5 cup macadamia nut (roughly chopped)
0.25 cup fresh cilantro (chopped)
2 tablespoon fresh chives (chopped)
1.5 pound green bean (trimmed)

Instructions

First, prepare the lemon myrtle butter: In a small bowl, combine softened unsalted butter, lemon juice, dried lemon zest, and 2 tablespoons chopped fresh parsley. Mix well and set aside.
For the macadamia pilaf: Rinse the long-grain white rice under cold water until the water runs clear. In a large saucepan, bring vegetable broth to a boil. Add the rinsed rice and 1/2 teaspoon kosher salt. Reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Let stand, covered, for 5 minutes.
While the rice cooks, pat the barramundi fillets dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Once shimmering, carefully place barramundi fillets, skin-side down (if applicable), in the hot oil. Cook for 4-5 minutes until the skin is crispy and golden.
Flip the fillets and cook for another 3-4 minutes, or until the fish is opaque and cooked through. Remove from skillet and keep warm.
Steam the green beans until crisp-tender, about 4-6 minutes. This can be done using a steamer basket over simmering water or in the microwave.
Once rice is cooked, fluff with a fork. Stir in roughly chopped macadamia nuts, chopped fresh cilantro, and chopped fresh chives. Season with remaining 1/4 teaspoon black pepper and adjust salt to taste.
Serve each pan-seared barramundi fillet topped with a dollop of the lemon myrtle butter, alongside a generous portion of macadamia pilaf and steamed green beans.

Notes

Lemon myrtle powder can be used for a more authentic flavor if available, using 0.5 teaspoon. Otherwise, increased lemon zest and a tiny pinch of ground ginger can offer a similar aromatic profile.

Nutrition (per serving)

Calories: 780
Protein: 38.5 g
Carbohydrates: 65 g
Fat: 38 g
Fiber: 7.5 g
Sodium: 750 mg
Saturated Fat: 18 g
Sugar: 3 g
Cholesterol: 105 mg