Moroccan Style Barramundi Food

MOROCCAN STYLE BARRAMUNDI

Steps:

• Heat oven hot hot hot aka 200°C.
• Blend the nutmeg, cloves, sweet paprika & garlic salt together in a small bowl, then give your fish a swedish massage with the spices using your hands.
• Thinly slice the lemon and place in the bottom of a greased rectangular pan, then place the fish, skin side down on top of the lemon in the pan. Glaze with a bit of olive oil.
• Put the fish in the oven and let it bake uncovered for 15 to 20 minutes or until fish flakes easily with fork or until you feel it's right.
• Rinse the quinoa well under cold water and drain. Put in a saucepan and add cold water. (Use 2 cups of water for every cup of quinoa.) Toss in a dash of salt. Cover and bring to boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes. When done turn off the heat, put the lid on and let it chill out for about 5 minutes. It's been through alot!
• Meanwhile, have a glass of wine, put on some tunes & blend sliced rainbow olives, quartered cherry tomatoes, roughly chopped fresh parsley, pepper & virgin olive oil.
• You are now ready to make some art on a plate. Place a bed of quinoa on a funky looking plate, then the barramundi & last but not least, sprinkle your olive & tomato medley on top and finish with a dash of olive oil. And there you go. Dinner served on a floating restaurant, on a dark shimmering ocean, only lit up by the stars above you.

BARRAMUNDI WITH MACADAMIA AND LEMON MYRTLE CRUST

Steps:

• Season flour with salt and pepper and spread on a plate.
• Lightly beat egg in seperate bowl.
• Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
• Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
• Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
• (A high heat will burn the nuts).
• Serve.

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.