Barramundi, a flaky white fish native to the waters around Australia, is delicious here, but any sea bass will also work with this basil-inflected salsa, made even brighter with a squirt of pan-seared lime.
More Healthy Fish Recipes
4 medium tomatoes—peeled, seeded and cut into 1/2-inch dice
1/2 small red onion, minced
2 tablespoons finely chopped basil
3 tablespoons extra-virgin olive oil
Four 6-ounce, skin-on barramundi or sea bass fillets
2 limes, halved crosswise
1 tablespoon unseasoned rice vinegar
How to Make It
In a medium bowl, toss the tomatoes with the onion, basil and 1 tablespoon of the olive oil.
In a skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the barramundi with salt and add to the skillet, skin side down. Cook over high heat until the skin is crisp, 3 minutes. Flip and cook over moderate heat until just white throughout, 2 minutes longer. Transfer to plates.
Place the limes in the skillet, cut side down. Cook over moderately high heat until browned; transfer them to the plates.
Stir the rice vinegar into the tomato salsa and season with salt. Spoon the salsa alongside the barramundi and serve.
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