Ingredients:
1 ea (7 oz) Barramundi Filet (skin on, scored)
1 oz Olive Oil Blend for searing the fish
Pinch Saffron Threads, minced for the rice preparation
1 oz Olive Oil Blend for aromatizing shallots for rice
1 tbsp Shallots (minced) for the rice
½ cup Basmati Rice
1.5 cup Water for boiling the rice
tt Kosher Salt and Ground Black Pepper
1 o. Herb and Parsley Oil (recipe to follow)
1 oz Balsamic Reduction (recipe to follow)
2 ea Vine Ripe Plum Tomato, de-seeded, small dice
½ tbsp Shallots (minced) for the tomato relish
½ tbsp Garlic (minced) for the tomato relish
1 ea Lemon (juice of) for the tomato relish
¼ cup Fresh Italian Parsley Leaves ( for Garnish)
1 tbsp Fresh Herb Mixture (seasonal, your choice for the tomatoes)
1 tbsp EVOO (for the tomatoes and the parsley)
Method of Preparation:
Pre-heat oven to 375 degrees. Depending on the thickness of the fish, you might want to finish the cooking in the oven while you set up the plate presentation.
Prepare in advance; Saffron-Basmati Rice, by simply aromatizing the shallots and Saffron in a little oil. Add the rice, coat with the oil, add the water and some salt and pepper. Cover and allow to cook on medium-low heat. Fluff when finished and keep covered in a warm area for service.
Make the Balsamic Vinegar Syrup (reduction), simply heat but do not boil very hard 1 cup of vinegar until reduced by two thirds (this can be done well in advance and kept in your pantry.)
Make the Herb and Parsley Oil; in advance, simply blanch and shock some fresh Parsley and fresh Dill together. Squeeze dry, rough chop and add a little oil to a blender first, then the herb mixture. Blend very smooth with just a touch more oil is needed. Refrigerate and reserve for plating.
In steel or cast-iron skillet over medium-high heat, sear the Barramundi (skin side down) I sometimes put a weight on the fish to make sure the skin does not curl (the scoring prevents this as well)
Cook until the edges show crispy brown, turn to flesh side down and depending on the thickness of the fish; place it in the oven and continue your plate set up.
Balsamic reduction and herb oil drizzled around, basmati rice, off-center. Place the fish just on the edge of the rice, garnish with tomato relish and seasoned parsley leaves.
Serve immediately.