Del Raye Bar & Grill Australian Barramundi Recipe

Del Raye Bar & Grill Australian Barramundi

Recipe Category:

Main Dishes, Entrees

Recipe Theme:

Primary Ingredient:

Seafood,

Serving Size:

Makes 6 servings

Submited by:

Big Y Simply Seafood

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Recipe Video:

Recipe Submitted in the

Description:

From simply seafood book, feb. 2008
by chef josean jimenez
del raye bar & grill
1 bridge street
northampton, ma 01060
413-586-2664

Ingredients:

6 7-oz. Australian Barramundi, sea bass or red snapper fillets, fresh from the North Atlantic Fishing Co.
4 Tbsp. World Classics Trading Co. extra virgin olive oil, divided
3 tsp. sea salt
2 tsp. freshly ground black pepper
4 tsp. fresh garlic, chopped
4 tsp. shallots, chopped
1 cup dried porcini mushrooms, (rehydrated in warm water – reserve ½ cup of water for sauce)
½ cup low sodium beef broth
2 tsp. fresh parsley, chopped
6 slices French baguette bread, fresh from The Patisserie

Instructions:

Heat indoor or outdoor grill to high.
Brush fillets with 1 tablespoon olive oil and season all sides with salt and pepper. Place fillets, skin side down, on the grill and cook for 3 to 4 minutes or until golden brown and slightly charred. Turn fish over and continue grilling for 3 to 4 minutes for medium doneness. Remove fish from grill and let rest 5 minutes.
In a medium sauté pan over medium-high heat, sauté garlic and shallots in 1 tablespoon olive oil for 3 to 4 minutes or until golden brown. Add mushrooms and cook for 2 to 3 minutes. Add reserved mushroom water and beef broth and cook down for 5 to 10 minutes or until mixture is reduced by ¾ and thick. Add parsley and season to taste with salt and pepper.
To assemble, brush French bread slices with remaining olive oil and season with salt and pepper. Place on grill and cook for 2 to 3 minutes or until golden brown. Place a bread slice in the middle of a plate and spoon mushroom sauce over top. Gently lay fillet on top. Serve with baked spaghetti squash if desired.