/assets/recipe/barramundi-veracruzana/~default

Barramundi Veracruzana

Related recipes: Main Courses, Dairy-Free, Egg-Free, High-Fibre Diet, Low-Calorie, Low-Carbohydrate
Barramundi Veracruzana: Main Image
From: National Fisheries Institute

Quick Facts

Servings: 4
Cook Time: 2 hr. 15 min.

Sides & Desserts

  1. Delicious Side Dishes
  2. Quick & Easy Recipes

Wine Pairings

  1. Rosé
  2. Grenache
A sauce including jalapeños, Spanish olive, and garlic bring a bit of heat to the Barramundi fillets.

Ingredients

  • 4 Barramundi fillets
  • Marinade4 Tbs fresh lime juice
  • 3 cloves garlic (minced)
  • 3/4 cup olive oil
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1 dash fresh black pepper
  • Tomato Sauce3/4 cup olive oil
  • 8 cloves garlic (3 whole, 5 minced)
  • 2 cups onion (finely chopped)
  • 2 large ripe tomatoes (finely chopped)
  • 3/4 cup Spanish olives (finely chop half, coarsely chop half)
  • 1/4 cup capers
  • 6 fresh bay leaves (or 3 dried)
  • 1 tsp dried oregano
  • 2-3 sprigs each fresh thyme and marjoram (or 1 tsp. dried)
  • 1/2 tsp freshly ground black pepper; salt to taste
  • 4 oz roughly chopped canned jalapeño
  • 1 cup frozen corn

Directions

  • Sauce:Heat oil in saucepan over medium heat. Gently brown 3 whole garlic cloves and discard. Add oregano, minced garlic and onion and cook until translucent. Add tomatoes, olives, capers, bay leaves, thyme, marjoram, salt, pepper and jalapeño. Simmer 2 hours, stirring occasionally, until sauce is thick. Remove from heat and set aside.
  • Fish:While sauce simmers, place fish in a single layer in a large baking dish. Chop marinade ingredients in a food processor and pour over fish. Cover and refrigerate 1 hour. Preheat oven to 425° F.
  • Remove fish from marinade and place in a single layer in a clean baking dish. Bake until fish is just done, about 12-15 minutes. Avoid overcooking.
  • Re-heat sauce, if necessary and place a thin layer on a serving platter. Arrange fish on top and cover with remaining sauce.
Recipe courtesy of the National Fisheries Institute

Nutrition Facts

Calories 619
  Calories from Fat 412 (67%)
(72%)Total Fat 47g
(33%)Saturated Fat 7g
Poly-Unsaturated Fat 6g
Mono-Unsaturated Fat 31g
(18%)Cholesterol 53mg
(54%)Sodium 1290mg
(21%)Potassium 733mg
Total Carbohydrate 26g
(20%)Dietary Fibre 5g
Sugars 7g
Sugar Alcohols 0g
(55%)Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Copyright © 2024 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.