BARRAMUNDI* Recipe

Prepare the Wild Rice

In a medium saucepan, bring 2 cups of water to a boil. Add the wild rice, cover, and reduce heat to low. Simmer for 45-50 minutes or until tender. Drain any excess water and set aside.

Sauté the Apples and Peas

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced apples and sauté for about 3-4 minutes until slightly softened. Add the peas and continue cooking for another 2-3 minutes. Season with salt and pepper, then stir in the cooked wild rice. Keep warm.

Make the Pecan Brown Butter Sauce

In a small saucepan, melt the butter over medium heat. Add the pecans and cook, stirring frequently, until the butter turns golden brown and the pecans are toasted, about 4-5 minutes. Remove from heat and stir in the capers and lemon juice. Set aside.

Pan-Seer the Barramundi

Season the barramundi fillets with salt and pepper. In a large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the fillets and cook for 4-5 minutes on each side, or until the fish is golden brown and cooked through.

Serve

On each plate, place a portion of the wild rice mixture. Top with the pan-seared barramundi and drizzle the pecan brown butter sauce over the fish. Serve with roasted butternut squash on the side.