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
Ingredients4 medium tomatoes peeled, seeded and cut into 1/2 inch dice 1/2 small red onion minced2 Tblspn finely chopped fresh basil3 Tblspn extra-virgin olive oil2 each limes, halved crosswise1 Tblspn rice vinegar4- 8 oz barramundi or sea bass fillets
PreparationToss 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