NEWS

CRISP SKINNED BARRAMUNDI

An impressive twist on the traditional fish and chips, Cory Campbell’s crisp skinned barramundi is a beautiful dish to share with friends and loved ones. If you’re stuck for time, you can prepare the tartare sauce in advance or simply.

WARM BARRAMUNDI SALAD

Jill Dupleix’s warm barramundi dish is a winner any time of the year. This is a versatile dish that you can serve as a traditional main course with one fillet per person, or by pulling the barramundi fillets into hunks and chunks before.

BARRAMUNDI TACOSCRISP

Michelle Grand-Milkovic’s barramundi tacos are guaranteed to be a hit with the whole family, kids included. This versatile family dinner can be adapted for many dietary preferences and requirements. Warning – these tacos are so delicious.

HOW TO PREPARE BARRAMUNDI

An impressive twist on the traditional fish and chips, Cory Campbell’s crisp skinned barramundi is a beautiful dish to share with friends and loved ones. If you’re stuck for time, you can prepare the tartare sauce in advance or simply.

BARRAMUNDI IN BANANA LEAVES

Jill Dupleix’s warm barramundi dish is a winner any time of the year. This is a versatile dish that you can serve as a traditional main course with one fillet per person, or by pulling the barramundi fillets into hunks and chunks before.

KNOWING BARRAMUNDI’S LIFECYCLE

Michelle Grand-Milkovic’s barramundi tacos are guaranteed to be a hit with the whole family, kids included. This versatile family dinner can be adapted for many dietary preferences and requirements. Warning – these tacos are so delicious.

CRISP SKINNED BARRAMUNDI
WITH SMASHED POTATOES

An impressive twist on the traditional fish and chips, Cory Campbell’s
crisp skinned barramundi is a beautiful dish to share with friends
and loved ones. If you’re stuck for time, you can prepare the tartare
sauce in advance or simply replace it with a premade bottle at the
supermarket.Nulluptas ea dolorpo repernam quatia vendi remquis
que quo Venectempor molectus aut millatia nihitin cus sum auteseEd
mod mos pedignimusam volo es et ommoluptat laboris et rercitat

CRISP SKINNED BARRAMUNDI
WITH SMASHED POTATOES

An impressive twist on the traditional fish and chips, Cory Campbell’s
crisp skinned barramundi is a beautiful dish to share with friends
and loved ones. If you’re stuck for time, you can prepare the tartare
sauce in advance or simply replace it with a premade bottle at the
supermarket.Nulluptas ea dolorpo repernam quatia vendi remquis
que quo Venectempor molectus aut millatia nihitin cus sum auteseEd
mod mos pedignimusam volo es et ommoluptat laboris et rercitat

CRISP SKINNED BARRAMUNDI
WITH SMASHED POTATOES

An impressive twist on the traditional fish and chips, Cory Campbell’s
crisp skinned barramundi is a beautiful dish to share with friends
and loved ones. If you’re stuck for time, you can prepare the tartare
sauce in advance or simply replace it with a premade bottle at the
supermarket.Nulluptas ea dolorpo repernam quatia vendi remquis
que quo Venectempor molectus aut millatia nihitin cus sum auteseEd
mod mos pedignimusam volo es et ommoluptat laboris et rercitat

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Effective date: July 12, 2019

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Seared Barramundiwith Caper Relish

Ingredients

3 Barramundi Fillets about 4 ounces each Sea salt and cracked
black pepper to taste

2 tsp canola oil
2 tbsp unsalted butter
(used Clarified butter for Whole 30 and Paleo)
1- 2 cloves of garlic,
Minced 3 tbsp of fresh lemon juice

Small bunch of fresh basil (can also used ¾ tsp of dried basil)

Instructions

1   Coat the Barramundi with canola oil, season with sea salt and
       cracked black pepper,  and place in a heated non stick skillet over
       medium high heat.  Cook for about 4-5 minutes  on each side,
       until the  fillets are lightly browned.
       Move to a serving dish and keep warm while you make
       the sauce

2   In the same pan, reduce the heat and gently cook the garlic in the
       butter for about 2 minutes.
       Stir in the lemon juice and fresh basil.

3   Spoon the sauce over the fishand serve immediately

Barramundi & Catribbean Tomato Sauce

Ingredients

3 Barramundi Fillets about 4 ounces each Sea salt and cracked
black pepper to taste

2 tsp canola oil
2 tbsp unsalted butter
(used Clarified butter for Whole 30 and Paleo)
1- 2 cloves of garlic,
Minced 3 tbsp of fresh lemon juice

Small bunch of fresh basil (can also used ¾ tsp of dried basil)

Instructions

1   Coat the Barramundi with canola oil, season with sea salt and
       cracked black pepper, and place in a heated non stick skillet over
       medium high heat. Cook for about 4-5 minutes on each side,
       until the fillets are lightly browned. Move to a serving dish and
       keep warm while you make the sauce.

2   In the same pan, reduce the heat and gently cook the garlic in the
       butter for about  2 minutes.
       Stir in the lemon juice and fresh basil.

3   Spoon the sauce over the fishand serve immediately