By Victoria Hart Glavin of Tiny New York Kitchen
Barramundi is a mild fish with a buttery flavor and delicate, flaky texture and is a good substitute for red snapper or Chilean sea bass. Barramundi boasts high levels of omega 3s and scores extra points for sustainability and affordability.
INGREDIENTS
- Zest of 1 Lemon
- 1/2 Teaspoon Chili Powder
- 1 Tablespoon Fresh Thyme Leaves
- 2 Tablespoons Chopped Flat Leaf Parsley
- 1 Tablespoon Olive Oil
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 12 Ounces Barramundi Fillets
Season barramundi fish with lemon zest, chili powder thyme, and parsley. Cover with plastic wrap and place in fridge for 15 minutes. Add olive oil to large sauté pan and heat over a medium-high heat for 3 minutes. Remove fish from fridge and season both sides with kosher salt and pepper. Place fish in pan and cook for 4 to 5 minutes. Turn fish over, lower heat to medium-low, and cook until fish is no longer translucent and flakes with a fork. Be sure not to overcook. Serves 2
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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.