Crispy Barramundi with Warm Salsa Verde
A flavorful dish you can serve straight up, turn into fish tacos, or even family-style nachos.
Barramundi is on the move from the East. The white-fleshed fish—also called Asian sea bass or Giant Perch—is mellow in flavor, versatile in the kitchen, and gaining popularity in the U.S. Depending on your locality, you might not find it at your favorite fish counter yet. But domestic production is expanding, so keep your eyes peeled and check the freezer section.
With firm yet mildly sweet flesh, barramundi blooms under intense heat and bold flavors, like spicy salsa verde and charred cherry tomatoes. Plate it fancy on a bed of warm salsa. Or flake the seared fillets right in the pan and serve up tacos or nachos for your Cinco de Mayo fiesta (don’t forget the corn tortillas).
Bendy spatulas and blenders at the ready.
Barramundi Background
The warm water species feels at home in rivers, lakes, and coastal areas. But the fillets you procure for dinner will come from sustainable farms. Unlike many farm-raised salmon, most barramundi operations are sustainable. The species naturally demands less to thrive, so it’s a delicious fish option that is easier on the planet (and your eco-conscience).
Shop Smart
Barramundi. Fresh fillets are harder to find unless you live near a specialty fish market that can source them. Frozen will be less expensive, and Mahi Mahi, cobia, cod, or halibut are similar in texture and good substitutes. Choose unseasoned fillets, and thaw before cooking overnight in the refrigerator.
Tomatillos. Fresh tomatillos are hugged by green husks and live in the produce section; canned (already cooked) will be in the ethnic foods aisle. Be mindful of sodium in canned options. Choose the one with the least or omit the salt in the recipe.
Chilis. Serrano and jalapeño are equally authentic and traditional in salsa verde. Serranos rank higher—or hotter—on the Scoville scale and can be twice as hot as jalapeños. For less of a burn, choose Anaheim or Poblano. The spicy chemical in a chili - capsaicin - is most intense in the interior white pith and seeds, so remove them for less heat.
Cotija. This Mexican cheese is sold young in a block that you crumble, or aged and grated. Either is delicious.
But I Don’t Eat Fish
Unless you harbor a severe aversion or allergy to fish, I recommend giving a mild-tasting species like barramundi a good college try. It makes for a satisfying mouthful and doesn’t leave your house smelling like Pike Place or Fulton Fish Market. Seared or grilled chicken thighs, skirt steak, roasted corn, bell peppers, and squash are all runners-up that pair well with fragrant salsa verde.
Best Practices for Pan-Searing Fish
Barramundi and its sturdier white fish friends take well to searing - high-heat cooking in a pan - because they don’t fall apart at the seams. For the easiest flipping, let the fish cook nearly all the way through on the first side. Then, use a flexible (fish) spatula to pry it up and flip it gently. This also allows the presentation side (the side you place up on the plate) to become beautifully caramelized.
Restaurant Secret: Dust raw fillets lightly with cornstarch to prevent sticking. To prevent dumping on heaps of starch, use a shaker, mesh sieve, or sifter.
The infamous “how long does it take to cook” question depends on your pan, stove’s heat, the thickness of your fillets, and how many you cook at once. Employ your eyes and a probe thermometer if you have one, not the clock. For medium to well-done fish, look for the fillets to turn opaque and show pronounced lines in the flesh. The thickest part of each fillet should feel firm but not rubbery.
Internal Cooking Temperatures:
125°F, Rare: Opaque on the outside and barely flakey with a transluscent, chewy interior. Only for a specific palatte that enjoys less-than-done fish.
130°F to 135°F, Medium to Medium-Well: Flakey exterior and cooked through but still moist.
145°F, Well done: The official recommendation for safety (the temperature at which any potential pathogens will have died off). Well done fish will be dense and drier.
On Homemade Salsa Verde
Making salsa verde from scratch with fresh tomatillos (green tomatoes) takes about 20 minutes. But if the thought of peeling, washing, and boiling makes you dizzy, buy canned tomatillos. Then, all you need to do is blend the ingredients.
Unlike jarred and even restaurant salsa verde, the tart, citrusy flavor of fresh tomatillos sings in the absence of excess salt, sugar, and preservatives. If cilantro makes you gag, substitute it with fresh Italian parsley.
More Drinks & Eats for Cinco de Mayo, Mother’s Day & Spring Celebrations
More cocktails than food from the archives. Sorry (not sorry).
Original Mint Julep (Derby Day is tomorrow, May 4th!)
Frozen Margaritas (how to add fruit, you know, for antioxidants)
Asparagus & Tomato Quiche with Whole Wheat Crust (or pre-made pie crust)
Edible Epilogue
If homemade salsa and fresh fish are too much for your brand of Cinco de Mayo, buy your favorite jar of salsa and save time chopping and cleaning. After all, you’re cooking nutrient-packed seafood on a day when many embrace gastronomic excess.
No hay que buscarle ruido al chicharrón.
No need to look for noise in the pork rinds.
Eat + be well,
Christina
Crispy Barramundi with Fresh Salsa Verde
The salsa verde recipe makes plenty, and leftovers can be kept in the refrigerator for a week and even a few days more.
Ingredients
For Salsa Verde:
2 pounds of fresh tomatillos (or one 28-ounce can, drained)
1 white onion (about 8 ounces), peeled and roughly chopped
4 garlic cloves, peeled and stems removed
1 to 2 jalapeño or serrano pepper(s), stems, white pith, and seeds removed
⅓ bunch of fresh cilantro, just the leaves
¼ teaspoon of flake kosher or sea salt
For Barramundi:
Skinless barramundi fillets, room temperature
Salt and ground white or black pepper, for seasoning
Cornstarch, for dusting
Avocado oil for the pan
6 to 8 of cherry tomatoes (two or three per fillet), stems removed and halved
Grated or crumbled cotija, optional
Fresh cilantro leaves, chopped, optional
Method
Make the salsa. Remove the husks from fresh tomatillos and wash away any stickiness. Place the tomatillos, onion, garlic, and chili peppers in a small pot and cover with water. Bring it all to a boil and continue boiling for ten minutes. Drain and transfer to a blender. Add the cilantro leaves and salt, and blend until nearly smooth. Set aside.
Season and sear the first side of the barramundi. Preheat a large sauté pan over medium-high heat. Pat the fillets dry with paper towels, season both sides with salt and ground pepper ( I like white pepper for fish), and dust with cornstarch. Drizzle oil in the hot pan to thinly coat but not flood the bottom. Place the fillets in the pan carefully, skin-side up. Don’t crowd the pan, work in batches if necessary. Cook, undisturbed, until you can see the flesh turn opaque a little more than halfway up the sides.
Flip the fish and add the tomatoes. With a metal spatula, carefully lift each fillet and flip. Once you have flipped all of them, add the tomatoes to the pan with their cut sides down. Finish cooking for two to three more minutes until the fish is beginning to flake but moist and the tomatoes are blackened and blistered. Aim for an internal temperature of 135°F on the barramundi (about 58°C).
Finish with the salsa verde. Turn the heat down to medium, add a few spoonfuls of the salsa to the pan, half a cup of water, and cook until it warms through and thickens, coating the fish and tomatoes. Serve sprinkled with cotija and torn or chopped cilantro. For tacos and nachos, use a fork to shred the fillets.