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Barramundi with Tomato-Basil Salsa

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(8 people have added this recipe to their favorites.)

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.

Pairing Suggestion

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.

Barramundi with Tomato-Basil Salsa

(8 people have added this recipe to their favorites.)
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Barramundi with Tomato-Basil Salsa

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Barramundi with Tomato-Basil Salsa

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