Friday, June 13, 2014
Barramundi with Tomatoes and Basil Mousse
Holy Smoklin' Doklins!!! (a Southern term) is this stuff good and seriously not all that bad for you! A fish dish with a tad bit of decadence of pesto and cream (really, not too much) with a wonderful complement of blistered tomatoes. Quick, easy, and oh so good!!! I served this with steamed asparagus and my most favorite Crushed Potatoes with Buttermilk Dressing (see 9-5-13 post). I used an 8 oz filet for the two of us, so obviously I widdled the recipe down to match the servings. A most perfect dinner.
BARRAMUNDI with TOMATOES and BASIL MOUSSE (4 servings)
For the fish:
4 barrimundi fillets with skin (6 oz each)....halibut is a good substitute
2 tsp olive oil
1 1/2 cups cherry tomatoes, halved
For basil mousse:
1/4 cup heavy cream
2 Tbsp basil pesto
Preheat the oven to 400F.
Dry the fillets well on paper towels and season generously with S&P on both sides.
Set a large oven-proof non-stick or cast iron skillet over medium-high heat. When hot, add olive oil. Place the fish in the pan (the nicer side looking side down). Sear until evenly browned, 2-3 minutes.
Flip the fish, spread the cherry tomatoes in the pan around the fish. Sprinkle them with a little salt. Turn tomatoes to coat with pan juices and set the pan in the middle of the oven to finish cooking the fish. The total cooking time (searing plus baking) will be around 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part and peek inside. The fish is done when a trace of translucency still remains in the center.
While the fish is cooking, make the basil mousse. Whip the cream by hand or with an electric beater until foamy. Add the pesto and beat until soft peaks form (don't overbeat as the cream might separate). Season to taste with salt.
Place the fish on 4 plates. Spoon tomatoes over fish and top with basil mousse.
Recipe Source: www.thebetterfish.com