This breezy barramundi recipe is perfect weeknight dinner fare.
- 1 ½ cups water
- 1 ½ cups whole milk, or unsweetened cashew or soy milk
- Sea salt + freshly ground black pepper to taste
- 1 cup coarse polenta
- 1 tablespoon butter
- ¼ cup extra virgin olive oil, divided
- 3 large garlic cloves, sliced
- Pinch of hot red pepper flakes
- 1 large bunch lacinato (Tuscan) kale, stemmed and torn into bite-size pieces
- 1 tablespoon freshly squeezed lemon juice
- Four 4-ounce filets of Australis Barramundi, patted dry
- Lemon wedges, to serve
- Combine the water and milk in a medium pot. Cover with a lid and bring to a boil. Add ¼ teaspoon salt. Slowly whisk in the polenta, continuing to whisk for 2-3 minutes until no lumps remain and the polenta does not sink to the bottom of the pot when you stop whisking. Reduce the heat down to low and cover tightly with a lid. Cook polenta for 20-30 minutes, stirring and scraping down the sides of the pot frequently, until the polenta is thick, creamy and cooked through. Turn the heat off and stir in the butter. Taste and season with salt, if needed.
- In the meantime, heat 2 tablespoons of oil in a large skillet over medium heat. Add the garlic and pepper flakes and cook for 1 minute. Add kale. Using tongs, toss the kale in oil to evenly coat the leaves. Cook for 2 minutes, until kale starts to wilt. Then add a couple of tablespoons of water to the pan to create steam. Cook the kale for an additional 2 minutes. Turn heat off and drizzle with lemon juice.
- Season the fish with salt and pepper on both sides. Heat the remaining 2 tablespoons of oil in a separate large skillet over medium-high heat. When the oil is shimmering, gently place the fish in the skillet skin side down. Cook for 3-4 minutes (3 for thinner slices, 4 for thicker), until the skin is browned, then gently flip the fish and cook for an additional 3-4 minutes.
- To serve, divide the polenta among 4 bowls. Top with kale and seared barramundi. Serve with lemon wedges.