RECIPE

Barramundi with Tomato-Basil Salsa

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 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.

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

Ingredients

  • Ingredients
    1. 4 medium tomatoes—peeled, seeded and cut into 1/2-inch dice
    2. 1/2 small red onion, minced
    3. 2 tablespoons finely chopped basil
    4. 3 tablespoons extra-virgin olive oil
    5. Four 6-ounce, skin-on barramundi or sea bass fillets
    6. 2 limes, halved crosswise
    7. 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.