This was originally a Blue Apron Recipe and their version was pretty good, but hubby and I dissected it and made it even better! Hubby absolutely hated their tartar sauce, but that was a pretty easy fix. Barramundi or Sea Bass itself has an almost sweet buttery flavor and a delicate flakiness that can be seriously enhanced with the right seasoning.
PAN SEARED BARRAMUNDI SEA BASS, GARLIC MASHED POTATOES & PAN ROASTED CORN FOR TWO
TARTAR SAUCE
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 tablespoons Dill relish or hot dog relish
1 tablespoon capers, slightly smashed
1 tablespoon apple cider vinegar
Pepper, season to taste
- Mix all 6 ingredients together until well blended.
- Chill several hours before serving.
GARLIC MASHED POTATOES
3 cloves garlic, minced
1 pound Yukon gold potatoes, cut into a large dice
1/4 cup heavy cream
2 tablespoons butter
Fresh ground salt and pepper, to taste
- Bring a small pot of salted water to a boil.
- Add the potatoes and garlic.
- Cook about 15 minutes until fork tender.
- Drain in a colander.
- Place butter in bottom of still warm pan.
- Rice potatoes over the butter.
- Add heavy cream and stir together until smooth.
- Salt and pepper to taste.
PAN ROASTED CORN
1 tablespoon butter
1 tablespoon GHEE*
1 small red onion, sliced into rings
2 ears of fresh Corn on the Cob
2 sprigs dill, minced
1 tablespoon apple cider vinegar
Fresh ground salt and pepper, to taste
- Cut the corn off the cobs.
- Over medium high heat melt butter and GHEE.
- Add onions, cooking a couple minutes until beginning to soften.
- Add corn to pan and cook 4-5 minutes until sizzling and starting to brown.
- Add apple cider vinegar and dill, stirring to mix.
- Salt and pepper to taste.
BARRAMUNDI
2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
Fresh ground salt and pepper, to taste
1 teaspoon paprika
4 sprigs fresh Dill, minced
Lemon slices
- Over medium high heat melt butter and GHEE.
- Score the skin side of the fillets.
- Pat dry and generously season both sides with salt, pepper and paprika.
- Add fillets to sizzling butter skin side down.
- Cook 4-5 minutes until skin begins to brown and crisp.
- Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
- Plate and sprinkle dill over fish fillets.
- Serve with tartar sauce.
NOTE*: I like the extra flavor from a well made GHEE, but butter or olive oil could easily be substituted.