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Panko Crusted Barramundi Fillets with Swiss Chard, Bacon and Mushroom Saute


4 fillets Barramundi or any fillet fish of your choice
4 tablespoons canola oil
panko breadcrumbs
2 cups buttermilk
salt and pepper

Swiss Chard, Bacon and Mushroom Saute

Swiss Chard, Bacon and Mushroom Saute:

4 slices bacon, chopped
1 bunch organic swiss chard, chopped
6 cloves garlic, minced
2 cups cremini mushrooms, sliced
2 tablespoon butter
1/4 cup water or chicken broth

Season Barramundi filet with salt and pepper. Soak the fillet with the buttermilk. Seat aside.

Heat the pan. Dip the fillet with panko breadcrumbs. Cook each side about 5 minutes depends on the thickness. Set aside and keep warm

In a large saute pan, over medium heat, cook the bacon until crisp. Remove the bacon and place on a paper towels. Add the garlic and cremini mushrooms to the bacon drippings and cook over medium heat for 5 minutes or until brown. Set aside.

Heat butter and add swiss chard and stir occasionally until greens are barely wilted. Add  water or chicken broth and stir and cover pan, allowing swiss chard to steam until barely tender. Season with salt and pepper. Toss in bacon and mushroom. Serve with Panko Crusted Barramundi Fillets.

*I love the Barramundi also known as Asian seabass or in Thai Pla Kapong. This is very popular throughout Southeast Asia, Papua New Guinea to Northern Australia. It is a sustainable seabass which is good and the best part it is very rich omega-3 and a very good alternative to salmon. I love the meaty texture, to can hold to to any type of cooking. I paired it with swiss chard, bacon and mushroom. It was  a perfect combo. enJOY!!!