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Barramundi with Lemon Butter and Braised Greens


4 Australis Barramundi fillets
2 teaspoon olive or canola oil
2 tablespoon butter
1 clove garlic, minced
3 tablespoon fresh or bottled lemon juice
5 leaves minced fresh basil (or 3/4 tsp. dry basil)
Salt to taste

Gently saute the garlic in butter for about 2 minutes. Stir in lemon juice and basil. Add salt to taste.  Remove from heat.

Coat fillets with olive or canola oil. Pan fry one side on high heat for 3 minutes.  Flip and cook other side 1-2 more minutes or until fish is cooked through. Transfer to serving dish.  Spoon sauce over fillets.

Braised Greens:

1-2 tbsp. olive oil
2 bunches fresh greens, about 8 cups, tough stems removed, washed and coarsely chopped (used Swiss Chard & Kale)
2 cloves garlic, chopped
1/8 c. water or vegetable broth
Salt and pepper to taste
*1 cup Cremini Mushrooms, sliced

Warm oil in a large skillet over medium-high heat and add garlic and mushrooms, stirring to coat with oil until the water from the mushroom evaporates. Add the greens and stir occasionally until greens are barely wilted.

Add vegetable broth or water and stir and cover pan, allowing greens to steam until barely tender. Season with salt and pepper.

*I made this a few nights ago for a surprise dinner for my hubby, making our Tuesday dinner a bit special. It was our first time to try Barramundi…wow!  We all loved it, there was no leftovers.  Basically I followed everything I only used is the Smart Balance Buttery Sticks w/Omega-3 instead of a regular butter. It has less saturated fat, less cholesterol and more importantly it has Omega-3. I paired with Braised Greens and added Cremini Mushrooms, it was perfect… enJOY!!!!

Source: The Betterfish, Guidos Fresh Marketplace