Pan Fried Barramundi Recipe

Cooking Instructions

1. 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. 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. 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. 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. 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.