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Barramundi with Tomato-Basil Salsa

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Barramundi with Tomato-Basil Salsa

  • fast FAST
  • healthy HEALTHY
TOTAL TIME: 30 MIN
SERVES: 4
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. To pair with the dish, Luke Mangan stays away from buttery, oaky Chardonnays, opting instead for a New Zealand bottling that’s crisper and more delicate, like the 2006 Seresin Estate from the cool Marlborough region. Alternatively, try the bright, zesty 2006 Kim Crawford Unoaked.
ingredients
  • 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
  • Salt
  • 2 limes, halved crosswise
  • 1 tablespoon unseasoned rice vinegar
directions
  1. In a medium bowl, toss the tomatoes with the onion, basil and 1 tablespoon of the olive oil.
  2. 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.
  3. Place the limes in the skillet, cut side down. Cook over moderately high heat until browned; transfer them to the plates.
  4. Stir the rice vinegar into the tomato salsa and season with salt. Spoon the salsa alongside the barramundi and serve.