Coriander And Lemon Crusted Barramundi With Cucumber Mint Salsa Food

CORIANDER AND LEMON CRUSTED BARRAMUNDI WITH CUCUMBER MINT SALSA

Steps:

• Fish:.
• Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
• Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
• Salsa:.
• In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
• Add the vinegar mix to the cucumber and the chopped mint.
• Toss it all together and set aside.
• Preheat oven to 180 degrees (350 fahrenheit).
• In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
• Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
• place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.

BARRAMUNDI WITH FRESH TARRAGON SAUCE

Steps:

• Coat fillets in flour, and then in eggs and breadcrumbs.
• Heat oil in frying pan, and add fillets. Fry, turning once.
• Sauce: Heat butter in a small saucepan. Add tarragon, garlic, chives, lemon juice, mustard and brandy.
• Simmer uncovered for 2-3 minutes.
• Gradually stir in cream. Reheat sauce. Do not boil.

THAI CUCUMBER AND MINT SALSA

Steps:

• Combine all of the ingredients in a large glass or ceramic bowl. Cover and set aside in the refrigerator for at least 2 hours before serving. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 2 days.

PEACH MINT SALSA

Steps:

• Combine peaches, onion, peppers, honey, salt, line rind and juice in a medium saucepan.
• Bring to a boil over high heat, reduce heat and boil gently, uncovered for 5 minutes, stirring occasionally.
• Stir in mint and cook for 1 minute.
• Ladle salsa into jars.
• Process 10 minutes for pint jars in boil water bath.

QUICK BROILED SALMON WITH GINGER MINT SALSA

Steps:

• Salmon:.
• To Quick-Broil preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
• Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.).
• Using a hot pad, pull pan away from heat and place salmon on hot pan, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly, usually in 7 minutes depending on thickness. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
• Salsa:.
• Combine all salsa ingredients.
• Spoon over salmon.
• Garnish with mint and a sprinkle of extra virgin olive oil.