1. Thinly butterfly barramundi fillets and set aside in fridge. 2. Finely chop crabmeat and scallops and place in a bowl, add the egg, herbs, breadcrumbs and season and mix well. 3. Lay out 2 pieces ...

Anise butter Saute fennel seeds, shallot, garlic & fennel in ½ of olive oil till tender. Add pernod & wine, reduce completely. Cool slightly & whisk in butter. Finish with lemon juice, fennel herb, ...

A comforting pan-fried barramundi recipe with Grenobloise sauce and colcannon makes for one quick and easy dinner. Pan-fried barramundi meets its match with Grenobloise sauce, then served with creamy ...

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

I was initially skeptical when I watched my father poach barramundi in milk and onion, but my perception changed once I tasted it. During my apprenticeship at Kirk’s Wine Bar, I shared this dish as a ...

This recipe is inspired by my good mate Simon Evans who is Head Chef at Bangalay at Shoalhaven Heads in NSW. serves Soak the paperbark and lomandra fronds in cold water for a minimum of 30 minutes, ...

“The traditional fish tikka is cooked in the tandoor, a clay oven, so this is a slight variation. I have chosen wild barramundi as it lends itself well to the marinade and cooks well in the intense ...

Barramundi is a sea bass native to northern Australia and the tropical waters of the Indian and Pacific oceans, but this fish is making waves in the Midwest. Sustainably raised barramundi from ...

Palo Alto’s Michelle Tam grew up eating her grandmother’s whole poached chicken, slathered in ginger scallion sauce, for Chinese New Year celebrations. These days, Tam, a busy mother of two and ...