irections for sauce:
This recipe makes enough sauce for about
Rinse fillets and pat dry with paper towel
Spray fillets with canola or olive oil
Saute fillets on high heat, 3 minutes (skin side up)
Flip and cook 1 more minute. Transfer to serving dish.
Sauce:
Gently saute the garlic and butter for about 2 minutes. Stir in salt, lemon juice and basil.
Remove from heat and spoon over fillets immediately before serving.
Serving Suggestions:
Try serving with young green beans, lightly steamed.
Preheat oven to 450 degrees F (230 degrees C). Spray a large baking dish with cooking spray.
Pour milk into a bowl. Place flour on a plate. Pour panko into a shallow bowl.
Dip barramundi in milk, dredge in flour, and coat with panko. Place in the prepared baking dish. Spray barramundi with cooking spray. Sprinkle garlic powder and parsley on top.
Roast in the preheated oven until barramundi flakes easily with a fork, about 12 minutes.
Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.
Season flour with salt and pepper and spread on a plate.
Lightly beat egg in seperate bowl.
Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
(A high heat will burn the nuts).
Serve.
Crush garlic.
Add orange juice, and orange zest, and chopped dill to a bowl.
Pour over Barramundi fillets, and grind pepper onto fish.
Add fish to a grill pan at low heat, and pour over remaining marinade and some white wine.
Cook fillets on both sides until done, and remove from pan.
Add a knob of butter and another dash of white wine to the pan.
Stir until butter melts and sauce thickens.
Pour over fish to serve.
ith a little whipped cream (recipe follows) or cinnamon on top
Whisk miso paste, rice vinegar, brown sugar, and soy sauce together in a bowl until glaze is smooth.
Place barramundi fillets, rounded-side up, onto a plate; spread 1/2 of the glaze onto rounded side of fish.
Heat oil over high heat in a nonstick skillet. Place fish, glazed-side down, in hot skillet and spread remaining glaze over other side; cook until slightly white around the edges, 1 to 2 minutes. Flip fish and cook until flaky and white, 1 to 2 minutes more.
unky looking plate, then the barramundi & last but not least, sprinkle
Keep 1 cup of the flour out to use this flour to roll out dough with.
Combine lard,flour,baking powder,salt.
In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
Add egg, water and vinegar to flour mixture form a ball.
Do not overwork dough.
Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
arm.
Bread Pudding Sauce Recipe.
Mix everything together and
he refrigerator to get the best taste out of the chicken
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
onger cooking time gives the best results.
In a deep
hese are one of the best tarts out there anywhere,believe
lace. Taste of cake is best when stored for 4 weeks
hickened, about 5 minutes.
Best if made ahead and refrigerated
*Mazola oil work best in recipe.
I have given out this recipe to some friends and family
Cream
shortening and sugars.
Add eggs and flavor, and beat well.
Add
rolled oats.
Let stand while you sift flour with baking soda.
Add to oats mixture.
Drop by teaspoonfuls on greased
cookie
sheet. Bake in moderate oven (350\u00b0) until lightly browned.
Very old recipe.