A sauce including jalapeños, Spanish olive, and garlic bring a bit of heat to the Barramundi fillets.
- 4 Barramundi fillets
- Marinade4 Tbs fresh lime juice
- 3 cloves garlic (minced)
- 3/4 cup olive oil
- 2 dried bay leaves
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1 dash fresh black pepper
- Tomato Sauce3/4 cup olive oil
- 8 cloves garlic (3 whole, 5 minced)
- 2 cups onion (finely chopped)
- 2 large ripe tomatoes (finely chopped)
- 3/4 cup Spanish olives (finely chop half, coarsely chop half)
- 1/4 cup capers
- 6 fresh bay leaves (or 3 dried)
- 1 tsp dried oregano
- 2-3 sprigs each fresh thyme and marjoram (or 1 tsp. dried)
- 1/2 tsp freshly ground black pepper; salt to taste
- 4 oz roughly chopped canned jalapeño
- 1 cup frozen corn
- Sauce:Heat oil in saucepan over medium heat. Gently brown 3 whole garlic cloves and discard. Add oregano, minced garlic and onion and cook until translucent. Add tomatoes, olives, capers, bay leaves, thyme, marjoram, salt, pepper and jalapeño. Simmer 2 hours, stirring occasionally, until sauce is thick. Remove from heat and set aside.
- Fish:While sauce simmers, place fish in a single layer in a large baking dish. Chop marinade ingredients in a food processor and pour over fish. Cover and refrigerate 1 hour. Preheat oven to 425° F.
- Remove fish from marinade and place in a single layer in a clean baking dish. Bake until fish is just done, about 12-15 minutes. Avoid overcooking.
- Re-heat sauce, if necessary and place a thin layer on a serving platter. Arrange fish on top and cover with remaining sauce.
Recipe courtesy of the National Fisheries Institute
Calories from Fat 412 (67%)
(72%)Total Fat 47g
(33%)Saturated Fat 7g
Polyunsaturated Fat 6g
Monounsaturated Fat 31g
Total Carbohydrate 26g
(20%)Dietary Fiber 5g
Sugar Alcohols 0g
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