Happy New Year!! I headed to the beach to get a little rest and relaxation from taping my two shows, Appetite for Adventure! and Wacky Weddings, and wanted to share my recipe for barramundi with lemon caper and tomato sauce! This is one of hubby’s favorite recipes.
If you are experimenting with adding new types of fish to your diet, barramundi is an excellent choice. It is a meaty fish with mild buttery flavor. I have purchased this fish fresh from my fishmonger and frozen from the freezer case and have have great results from both. Pan frying then roasting in the oven is an excellent way to prepare this fish but it also works well on the grill or barbeque.
Barramundi’s native waters span from Northern Australia up to Southeast Asia and all the way west to the coastal waters of India and Sri Lanka. The name is Aboriginal for “large-scaled silver fish”. These days, at the fish is mostly farmed for commercial use and is increasingly being used as a sustainable replacement to overfished species such as Chilean sea bass. Monterey Bay Aquarium’s Seafood Watch program provides recommendations for selecting farmed fish.
What I find interesting about this species is that virtually all Barramundi are born male, then turn into females when they are 3 – 4 years old. This means female Barramundi can only be courted by younger men!