From the Panhandle's home for good news and great mornings, Chef Bud Andersen's recipe for
Pan Seared Barramundi with Tomato.
Pan Seared Barramundi with Tomato-Basil Salsa
4 medium tomatoes peeled, seeded and cut into ½ inch dice
½ small red onion minced
2 Tblspn finely chopped fresh basil
3 Tblspn extra-virgin olive oil
2 each limes, halved crosswise
1 Tblspn rice vinegar
4- 8 oz barramundi or sea bass fillets
Toss the tomatoes with the onion, basil and 1 Tblspn of extra virgin olive oil.
In a skillet, heat the remaining 2 Tblspn of oil until shimmering. Season the barramundi with kosher salt and McCormick coarse ground black pepper and add to the skillet, skin side down. Cook over high heat until the skin is crisp, 3 minutes. Flip and cook over moderate heat until just white throughout, 2 minutes longer. Transfer to the plate.
Place the limes in the skillet, cut side down. Cook over medium high heat until browned; transfer them to the plate.
Stir the rice vinegar into the tomato salsa and season with kosher salt. Spoon salsa alongside the barramundi and serve