Ingredients with Measurements:
- 4 barramundi fillets (6 oz each)
- 1/4 cup murri sauce
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper to taste
- Lemon wedges for serving
Special equipment needed:
- Large mixing bowl
- Baking dish
- Grill or oven
Step-by-step instructions:
1. Preheat grill or oven to 400°F.
2. In a large mixing bowl, whisk together murri sauce, olive oil, minced garlic, smoked paprika, ground cumin, salt, and pepper.
3. Add barramundi fillets to the bowl and coat them evenly with the marinade.
4. Let the fish marinate for 10-15 minutes.
5. Place the marinated barramundi fillets in a baking dish and bake for 12-15 minutes or until the fish is cooked through.
6. If grilling, place the fish on the grill and cook for 6-8 minutes on each side or until the fish is cooked through.
7. Serve hot with lemon wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
Bake at 400°F or grill at medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 15g
Saturated Fat: 2g
Cholesterol: 80mg
Sodium: 240mg
Carbohydrates: 2g
Protein: 35g
Substitutions for ingredients:
- Barramundi can be substituted with any white fish such as cod, tilapia, or halibut.
- Murri sauce can be substituted with soy sauce or Worcestershire sauce.
Variations:
- Add chopped fresh herbs such as parsley or cilantro to the marinade for added flavor.
- Use the marinade for chicken or beef instead of fish.
Tips and tricks:
- Make sure to coat the fish evenly with the marinade for maximum flavor.
- If using a grill, make sure to oil the grates before placing the fish on them to prevent sticking.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fish in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish on a bed of rice or quinoa and garnish with chopped herbs.
Garnishes:
Garnish with lemon wedges and chopped herbs such as parsley or cilantro.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted vegetables such as asparagus, broccoli, or carrots.
- A simple green salad with a vinaigrette dressing.
Troubleshooting advice:
- If the fish is overcooked, it will be dry and tough. Make sure to check the fish frequently while cooking to prevent overcooking.
- If the fish is sticking to the grill or baking dish, make sure to oil the surface before placing the fish on it.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and cooking surfaces before and after handling raw fish.
Food history:
Murri sauce is a traditional Middle Eastern sauce made from fermented barley or wheat. It is commonly used in dishes throughout the region.
Flavor profiles:
The murri sauce adds a savory and slightly tangy flavor to the fish, while the smoked paprika and cumin add a smoky and earthy flavor.
Serving suggestions:
Serve the fish hot with lemon wedges on the side and a side of roasted vegetables or a simple green salad.
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Region: Australian