Pan Fried Barramundi Recipe
Barley, quinoa, grilled zucchini, corn & tomato salsa.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Grains
In a medium saucepan, combine barley and quinoa with 4 cups of water. Bring to a boil, then reduce heat to low and simmer for about 30 minutes or until grains are tender. Drain and set aside.
- 2
Grill the Zucchini
Slice zucchini into rounds and toss with 1 tablespoon of olive oil, salt, and pepper. Grill on medium heat for about 3-4 minutes on each side until tender and slightly charred. Remove and set aside.
- 3
Make the Salsa
In a bowl, combine corn, halved cherry tomatoes, 1 tablespoon of olive oil, lemon juice, garlic, salt, and pepper. Mix well and let sit for flavors to meld.
- 4
Cook the Barramundi
Heat the remaining olive oil in a large skillet over medium-high heat. Season barramundi fillets with salt and pepper. Place fillets in the skillet and cook for about 4-5 minutes on each side or until the fish is golden brown and flakes easily with a fork.
- 5
Serve
On a plate, layer the barley and quinoa mixture, top with grilled zucchini, and place the barramundi on top. Spoon corn and tomato salsa over the fish and garnish with fresh parsley.