Skillet Barramundi with
Garlic, Basil & Tomato Butter Sauce
INGREDIENTS
- 1 T Olive oil
- 2 Garlic (cloves) (minced)
- Basil (fresh) (torn) ( fresh minced parsley)
- Salt (generous pinch) ( freshly cracked pepper)
- 1 ½ C Tomatoes (about 4-6) (diced)
- 1 12oz White beans (can) (rinsed & drained)
- 12-16 oz Baarramundi (thawed)
- ½ Chicken broth OR Vegetable broth
- 4 T Butter OR Margarine
- Parmesan cheese (for topping)
DIRECTIONS
- 1. Marinate tomatoes & Beans & combine olive oil, garlic, herbs, salt, pepper, tomatoes
& their juices & white beans in a small bowl. - 2. Set aside to marinate while cooking the fish although the longer they marinate, the
better your sauce will be. - 3. Heat a quick swish of olive oil in a pan over medium heat.
- 4. Pat the fish dry, season with salt & pepper & pan-fry on each side for about 4 minutes
until golden brown. - 5. Remove from the pan & set aside.
- 6. Add the tomato white bean mixture to the skillet & add the butter or margarine.
- 7. Bring to a low simmer until the sauce should start to thicken.
- 8. Add the chicken broth as needed to thin it out.
- 9. Season with salt & pepper.
- 10. When the sauce is velvety & loose enough to evenly coat the back of a spoon, add
the fish back in. - 11.Spoon the sauce over top of the fish & serve.
- 12. This goes perfectly with a green salad & crusty bread
♦♦♦♦♦
♦♦♦♦♦
Copyright © 2012 -2018 KosherWoman.com
All rights reserved