Season the Barramundi filet with olive oil & S/P and grill for 5-6 minutes on each side over a medium flame.
Make a simple risotto with vegetable stock add the chopped Calabrian chili peppers.
Place the grilled Barramundi over the risotto and drizzle with the fennel infused honey.
Fennel infused honey – toast the fennel seeds in a sauté pan over a medium high flame for 5-6 minutes tossing to avoid burning. Turn off the flame and add the honey – mix well and let stand for 30 minutes. Strain out the fennel seeds and reserve honey for the dish.