Grilled Baramundi Recipe
Grilled Baramundi with wild rice, gremolata, local mushrooms, green beans
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Ingredients
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Main Dish
Gremolata
Sides
Method
Preparation of Baramundi
- 1
Marinate the Fish
In a small bowl, mix together olive oil, lemon juice, salt, and black pepper. Coat the Baramundi fillets evenly with the marinade. Cover and refrigerate for at least 30 minutes.
- 2
Preheat Grill
Preheat the grill to medium-high heat, about 400°F (200°C).
Preparation of Gremolata
- 3
Make the Gremolata
In a small bowl, combine chopped parsley, minced garlic, and lemon zest. Mix well and set aside.
Cooking the Sides
- 4
Cook Wild Rice
In a medium saucepan, bring 2 cups of water to a boil. Add the wild rice and a pinch of salt. Reduce heat to low, cover, and simmer for about 45 minutes or until the rice is tender and water is absorbed.
- 5
Sauté Mushrooms
In a skillet, melt 1 tablespoon of butter over medium heat. Add sliced mushrooms and sauté for about 5-7 minutes until golden brown. Season with salt and pepper to taste.
- 6
Blanch Green Beans
In a pot of boiling water, add green beans and cook for about 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop the cooking process.
- 7
Sauté Green Beans
In the same skillet used for the mushrooms, add the remaining tablespoon of butter. Add blanched green beans and sauté for 2-3 minutes until heated through. Season with salt and pepper to taste.
Grilling the Baramundi
- 8
Serving
- 9
Plate the Dish
On a serving plate, place a portion of wild rice, top with grilled Baramundi, and garnish with gremolata. Serve sautéed mushrooms and green beans on the side.