Barramundi Veracruzana Recipe
Barramundi is a real stand-out when it comes to health, taste, and versatility. Also known as Asian sea bass, sustainable sea bass, or giant perch, barramundi is a thick, white, flaky fish with a mild taste and low in fat while still high in omega-3s.
Serves: Four 4-ounce
- 1 lb barramundi (four 4-ounce fillets)
- Juice of two limes
- Salt and pepper
- 1 teaspoon oregano
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, diced
- 1 (14-ounce) can chopped tomatoes, drained
- ½ cup sliced green olives
- 1 tablespoon capers
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
- 2 dried bay leaves
- ¼ teaspoon ground cloves
- 3 canned jalapenos, diced
- 3 sprigs fresh thyme
Preheat oven to 375° F. In a small bowl, mix together lime juice, oregano, salt, and pepper. Place fillets in a greased baking pan and pour lime juice mix over fish; set aside.
Heat olive oil in a skillet; add onion and cook until translucent. Add garlic and tomatoes; cook until tender. Add olives, capers, brown sugar, bay leaves, cinnamon, jalapenos, and cloves; simmer for 10 minutes.
While sauce simmers, place fish in oven and bake for 10 minutes. Remove sauce from the heat and pour over fish; remove bay leaves. Bake fish for another 10 minutes, until fish flakes when pulled with a fork. Top with sprigs of fresh thyme.
Nutrition information per serving (fish and sauce): 230 calories, 10 g total fat, 1 g saturated fat, 0 g trans fat, 45 mg cholesterol, 520 mg sodium, 15 g carbohydrate, 2 g fiber, 7 g sugar, 25 g protein.
For more food and nutrition information please contact Kris Bonham, RD at firstname.lastname@example.org.