have you ever tired this fish? if not, you should. it's one of the healthiest and most delicious fish in my opinion, and very mild.
dr. oz says this about barramundi: "If the Barramundi fish were a human, he would be a tree-hugging, salad-loving vegetarian. The Barramundi, hailing from the coast of Australia, eschews his fellow fish, dining on plankton instead. That means he doesn't load up on mercury-packed smaller fish and has extremely low levels of the toxin, which is especially important for pregnant women. Free of mercury, but full of heart and brain-healthy omega-3s, the Barramundi, which is becoming more popular in the US, is a shoe-in for one of the top 5 superfoods. Bonus: the white meat is light, flaky and delicious"
this dish is a delicious and easy way to enjoy this fish with loads of other nutritional foods!
4 barramundi fillets, washed
1 lb cubed sweet potatoes (i used white sweet potato here)
coconut oil
fresh thyme
crushed garlic
1/2 t each paprika, cumin, sea salt, black pepper
1/2 red onion, sliced thinly
1 bunch swiss chard, shredded
1 T raisins
2 T raw activated sunflower seeds
toss sweet potato chunks with coconut oil, garlic, 1/4 t salt & thyme. roast @ 400 F for 30-35 minutes until soft, stirring halfway through.
meanwhile, in a large skillet, season barramundi with 1/4 t salt, pepper, paprika & cumin. add 1 T coconut oil to the skillet and cook fish for 2-3 minutes each side until opaque throughout. transfer to serving plates & add another tablespoon of coconut oil to the frying pan. add shredded swiss chard, onion, garlic, raisins & pine nuts & cook until onions are translucent and chard is wilted. season with s + p & add to serving plates along with fish & roasted sweet potato.
No comments:
Post a Comment