This was served on Monday night at Castle Garden ..................
(Italian ....pesto / French...pistou .......made from basil, garlic , oil , nuts and gruyere cheese . I omitted the cheese this time )
I combined 1/3 cup of fresh mint basil , 1 tbs of rice bran oil , 1/2 tsp of sea salt , 1/4 tsp of freshly ground black pepper , 2 fat garlic cloves ( peeled ) , 1 tbs of panch phoran ( spice mix ) in a food processor.
Set aside..
Spray a fry pan with cooking spray and heat over a medium heat.
Rub the pistou on both sides of the barramundi fillets .
Place fillets in the prepared pan , cook for 3 minutes each sides .
the fillets will flake easily when tested with a fork .
Serve with lemon wedges , fresh uncooked spinach leaves and cashew nuts.
(Italian ....pesto / French...pistou .......made from basil, garlic , oil , nuts and gruyere cheese . I omitted the cheese this time )
I combined 1/3 cup of fresh mint basil , 1 tbs of rice bran oil , 1/2 tsp of sea salt , 1/4 tsp of freshly ground black pepper , 2 fat garlic cloves ( peeled ) , 1 tbs of panch phoran ( spice mix ) in a food processor.
Set aside..
Spray a fry pan with cooking spray and heat over a medium heat.
Rub the pistou on both sides of the barramundi fillets .
Place fillets in the prepared pan , cook for 3 minutes each sides .
the fillets will flake easily when tested with a fork .
Serve with lemon wedges , fresh uncooked spinach leaves and cashew nuts.
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