Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. • While rice cooks, in a medium bowl, combine tomatoes, …
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Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices. You may use fresh or frozen, 8 to 12 ounce barramundi fillets.
Adding a sauce, like Hollandaise Sauce is the perfect way to turn fish into a ketogenic entrée—and keep it filling and comforting. Barramundi is one of the new sustainably farmed, firm-fleshed, white fish that flakes nicely and has a really meaty texture. It's also pretty affordable for a healthier choice fish.
Allow the barramundi fillets to cook for 15 minutes total. Halfway through those 15 minutes, open up the grill top and flip the fish. "It burns within a couple of minutes," Olayinka warns, so be sure to keep a watchful eye on the fish. Carefully work your heat-proof spatula under the fish once more, and remove from the grill.
Easy Blackened Barramundi Fish If you’re looking for a bit more seasoning, blackened barramundi is a favorite in my house. The seasoning is a cross between savory and spicy, which goes excellent with white fish. Use a store-bought mix, and all you need are three ingredients.