|
Citrus Glazed Barramundi Amandine
Paired with St Francis 2004 Reserve Chardonnay |
| Recipe By: Cathy Mealey |
Serves 6 |
|
Serving this unique dish is guaranteed to start a lively dinner party conversation! Many people
outside of Australia have not yet enjoyed the firm, white-fleshed barramundi. Tasty and versatile, it is rich in
omega-3s. The fish is farm-raised in a healthy manner, in Massachusetts. What better wine to compliment this exotic
dish than the extraordinary St Francis Reserve Chardonnay with its tropical fruit bouquet? The barramundi's delicate
flavor is enhanced by the wine citrus glaze and aromatic five-spice powder. The rich texture of the wine complements
the citrus flavor of the fish and crunchy almond nut topping for a fabulous taste sensation.
|
| 2 pounds barramundi fillets |
|
|
| Salt and ground black pepper |
|
|
| 3/4 cup orange marmalade |
|
|
| 1/4 cup sliced scallions |
|
|
| 1 garlic clove, minced |
|
|
| 2 tablespoons St. Francis Chardonnay |
|
|
| 1 teaspoon grated fresh ginger |
|
|
| 1 teaspoon Dijon mustard |
|
|
| 1/4 teaspoon cayenne pepper |
|
|
| 1/4 teaspoon five-spice powder |
|
|
| 4 tablespoons sliced almonds, toasted |
|
|
|
Preheat oven to 450ºF.
Rinse fish and pat dry with paper towels. Season with salt and pepper, and place in shallow baking dish.
In a small bowl, stir together marmalade, scallions, garlic, wine, ginger, mustard, cayenne and five-spice powder.
Spoon mixture over fish.
Bake fish, uncovered, for about 4 to 6 minutes per 1/2 inch thickness of fish. Transfer to serving platter. Sprinkle
with toasted almonds and serve with St. Francis 2004 Reserve Chardonnay. |
| Index of All Recipes |
|
|
Copyright © 2006-2007 by Kobrand Corporation
RS2.0
