There’s something about this week that is totally kicking my butt. Perhaps it’s the DARK mornings. The rainy days. The late nights. The early mornings. The long work days. The sassy almost 6-year-old. All the things.
This morning I dropped off the dog, dropped off Piper, picked up curbside coffee, and then got on the WRONG ramp, heading in the wrong direction on the highway. I barely made it back home in time to get Shea on her 8:21am bus. I’m a mess. Of course Shea thought this was hilarious. Nevermind that I spilled coffee on me for at least the second time this week. THANK YOU, BLACK SCRUBS!
Wednesday night, I stayed at work for a virtual “happy hour” (no adult beverage for me, sadly). The topic was diabetes and the format was very casual. My friend who asked me to present was so sweet to talk up my blog and my podcast…so if you’re joining from that happy hour, hi and welcome! Appreciate you stopping by!
I’m forever grateful for people sending me recipes they’ve tried and loved. Bonus if they’re quick an easy! My sister-in-law sent this one and I nearly dismissed it. Barramundi? Pardon? I’m a total foodie and I’ve never heard of barramundi. If this shocks you, please remember I live in small town middle America 😉 That said, I WAS able to find this at my local grocer. Actually, that’s a lie. My grocery delivery shopper was able to find it – no problem. So, know that!
Also know that barramundi is meaty – in a great way. Not like halibut meaty, but flaky and firm. Mild. It’s a great beginner fish. A starter fish. Because I KNOW some of you out there are a bit fearful of fish. That said, there is nothing to fear. You sear and then you simmer. All in one skillet – it couldn’t be easier.
And if you’re looking at the ingredient list going, “meh”…I was, too. The sum is greater than the parts, I assure you! Plus, it’s ready in just about 30 minutes, so it’s perfect for those weeks that are kicking your butt!
- 2 Tbsp olive oil, divided
- 4 cloves garlic, minced
- 1/2 cup gently packed fresh basil leaves, chiffonade
- 1 tsp salt, divided
- freshly cracked pepper, to taste
- 6 tomatoes, diced
- 1 (12 oz) can white beans, drained and rinsed
- 24 oz skinless barramundi, thawed
- 4 Tbsp unsalted butter
- 2 oz (1/2 cup) freshly shaved Parmesan, for topping
- Combine 1 tablespoon olive oil, garlic, basil, 1/2 teaspoon salt, pepper, tomatoes and their juices, and beans in a medium bowl; gently toss to coat and set aside.
- Heat remaining tablespoon of oil in a large skillet over medium-high heat. Pat barramundi to dry, season with remaining 1/2 teaspoon salt and black pepper to taste. Once oil is hot, add the barramundi and cook on each side for 4 minutes; transfer to a plate.
- Add the tomato mixture to the skillet, along with the butter. Bring to a gently simmer and cook until sauce is thickened to a desired consistency, about 10 minutes.
- Add the fish back in and heat through, scooping the tomato mixture over the fish. Serve topped with Parmesan.
Recipe slightly adapted from Pinch of Yum
Amount Per Serving: Calories: 448Total Fat: 23.8gCholesterol: 121mgSodium: 980mgCarbohydrates: 25.0gFiber: 7.2gSugar: 4.0gProtein: 45.0g
Craving more creative fish recipes? Check’em out!
- Spicy Fish Taco Bowls with Mango Pico
- Baked Dijon Salmon
- Crispy Beach Fish Tacos
- Grilled Salmon with Avocado Salsa
- Teriyaki Salmon Sushi Bowl