Crispy Skin Barramundi with Red Chermoula Sauce

Sustainable Seafood for Thought

Approximately 85% of fish species are fully overfished or fully exploited, according to the United Nations Food and Agriculture Organization. With familiar species depleting at an alarming rate, sourcing underutilized varieties is the sustainable seafood solution we need. Utilizing lesser-known fish inspires culinary creativity, delivers more unique flavor experiences, and is more cost-effective than common cuts.

Make diverse seafood selections approachable to customers by training your front-of-house to promote the qualities that make exotic, eco-friendly varieties valuable like Barramundi. This versatile species requires less feed and has the ability to be farmed without antibiotics or hormones. With the highest omega-3 content of any white fish, barramundi is ideal for merchandising to health-conscious customers, and its fat content helps it hold up to various cooking techniques.

Crispy Skin Barramundi with Red Chermoula Sauce
Sustainable Crispy Skin Barramundi with Red Chermoula Sauce and Honey-Coriander Carrots
Servings
4
Servings
4
Crispy Skin Barramundi with Red Chermoula Sauce
Sustainable Crispy Skin Barramundi with Red Chermoula Sauce and Honey-Coriander Carrots
Servings
4
Servings
4
Ingredients
Red Chermoula Sauce
Honey-Coriander Carrots
For Serving
Servings:
Units:
Instructions
Red Chermoula Sauce
  1. Pulse all ingredients except oil in a food processor. With food processor running, slowly drizzle in oil to emulsify. Refrigerate in an airtight container up to 1 week. Makes about 1½ cups.
Honey-Coriander Carrots
  1. Toast coriander seeds in a small sauté pan over medium-high heat until fragrant and golden brown, about 2 minutes, shaking pan frequently. Blanch carrots in boiling water until slightly tender, about 5 minutes; drain and transfer to hotel pan. Toss with honey, oil, salt and coriander seeds; roast at 400°F until lightly caramelized, about 30 minutes. Cool and refrigerate in an airtight container up to 6 days. Makes about 3 cups.
For Serving
  1. Pat 1 fillet dry with paper towel; score skin side with sharp knife. Heat 1 tablespoon oil in a large sauté pan over medium heat; add fillet, skin side down, and cook until skin is crispy, about 5 minutes. Turn fillet and brush with 1 tablespoon Red Chermoula Sauce; add 2 lemon wedges and ¾ cup Honey-Coriander Carrots. Cook until the internal temperature of fillet reaches 145°F, about 2 minutes; serve with carrot mixture and ¼ cup Red Chermoula Sauce garnished with 2 tablespoons each hazelnuts and cilantro leaves.