Barramundi with Arugula Sauce

Serves 4

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.

Ingredients

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.

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