Grilled Barramundi
Ingredients
- 2 6 oz portions Barramundi
- 1 tbsp olive oil
- salt & pepper to taste
- 4 cups Risotto (scratch or boxed mixes are available)
- 2 tbsp Calabrian chili peppers chopped (or peppadews)
- 2 tsp fennel seeds
- 4 oz honey
Servings: portions
Instructions
- 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.
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