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Barramundi Vera Cruz Recipe

Barramundi Vera Cruz Recipe

Ingredients

  • 1 ea.
    Harbor Banks® Barramundi Fillet
  • 1 T
    Rykoff Sexton® Lime Juice
  • 1 pinch
    Monarch® Dried Oregano
  • 1 T
    Rykoff Sexton Italian Extra Virgin Olive Oil
  • 2 T
    Yellow Onion, diced
  • 1/2 tsp.
    Garlic Clove
  • 1/2 c
    Roma Tomato, cored, small diced
  • ¼ c
    Rykoff Sexton Assorted Olives, rough chopped
  • 1 tsp.
    Capers, drained
  • 1 pinch
    Monarch Ground Cinnamon
  • 1 pinch
    Brown Sugar
  • 1 ea.
    Bay Leaf
  • 1 sprig
    Thyme
  • 1 tsp.
    Jalapeños, pith and seeds removed, minced (optional)

Preparation

Pat the Harbor Banks Barramundi Fillet dry with paper towels. Drizzle with lime juice and lightly season with oregano, salt and pepper. Set aside.

Sweat Yellow Onion, add the minced garlic and sauté until fragrant.

Stir in the chopped tomato, chopped olives, capers, cinnamon, brown sugar, bay leaf, thyme sprig and optional jalapeños. Simmer over medium-low heat, reduce to thicken.

In a separate skillet, sear the barramundi fillet, skin-side down, for 3–4 minutes until the skin is crisp. Flip the fillet and cook for another 2–3 minutes.

Remove the bay leaf and thyme sprig from the sauce. Spoon the Vera Cruz sauce over the seared barramundi.