Blackened Barramundi and Sea Scallops with Frizzled Leeks
Red Leaf Lettuce and Radicchio
Asparagus, Purple Potato, Fresh Corn, Red Onion
Fresh Blackberries and Blackberry Vinaigrette
Remember back in the 80s when “Blackened Redfish” was all the rage on restaurant menus everywhere? The late Louisiana Chef Paul Prudhomme’s recipe caught fire around the country.
Moist, succulent barramundi is an excellent stand-in for redfish with its mild buttery flavor and texture that is flaky yet firm, perfect for this blackened preparation.
Australis farmed barramundi from Vietnam received a “Best Choice” recommendation from Monterey Bay Aquarium Seafood Watch. Native to the Indo-Pacific, this omega-3 rich fish is a healthy choice as well as an eco-friendly choice. Farmed barramundi is often marketed under the names “Asian seabass” or “giant seabass.”
BLACKened barramundi and BLACKberries contrast each other in this striking salad. It’s vibrant, colorful, savory with a hint of sweetness and a balanced spicy character – I think the Chef would approve.
The blended vinaigrette is such a pretty shade of purplish-pink, be sure to serve extra on the side in a clear little pitcher.
How to Make Blackened Barramundi and Sea Scallops