Barramundi with Arugula Sauce
Don't get me wrong I really like this fish, but I have to admit I love the name.If I had a bar I'd call it club Barramundi, I know you can see it, a little reggae feel but without the dread locks. Maybe grills in the center of the Bar where your fish is honored over the hot flames. Maybe a few girls dancing in cages, sorry I got carried away.
How It's Done
2 tablespoon unsalted butter
2 tablespoon vegetable oil
3 tablespoons finely chopped shallots
1 cup dry white wine 1 cup whipping cream
4 8-ounce Barramundi fillets you may also use Red Snapper, Grouper, even Sable (Black Cod)
2 cup (packed) chopped Arugula also called Rocket in Europe. What the heck do they know?
Melt butter with oil in heavy medium skillet over medium-high heat. Season Barramundi with salt and pepper and add to skillet; cook just until opaque in center, about 4 minutes per side.
Transfer fish to plate; tent with foil to keep warm.
Pour off all but 2 teaspoon drippings from skillet.
Add shallots to same skillet; stir 30 seconds.
Add White Wine; bring to boil. Continue to boil 1 to 2 minutes.
Add cream; boil until sauce thickens slightly and coats spoon, about 3 minutes.
Add 1 to 2 cups of Arugula to sauce.
Season with salt and pepper. Transfer fish to plates.
Spoon sauce around fish.
Sprinkle with remaining 1 cup Arugula and serve.