Barramundi’s nearly 24-inch length and 9-pound weight make it a good choice for barbecues, picnics and potlucks. One fish can easily feed 10 to 15 people when combined with grilled pineapple, fresh corn on the cob and your favorite side dishes. Soaked paperbark holds in moisture and flavor while your barramundi is on the grill.
8 ears fresh corn
1/4 cup orange juice
2 tbsp. lemon juice
1/4 cup pineapple juice
Fresh-ground red and black peppercorns
2 whole lemons
2 whole blood oranges
1 fresh pineapple, sliced
8 pieces soaked paperbark
8 tbsp. pickled ginger
8 tsp. wasabi paste
Chipotle Tilapia Adobo
I created this recipe for chipotle tilapia adobo tacos in 1989 for a friend from El Salvador. Tilapia is a freshwater fish from Africa with mild-tasting flesh, making it ideal for pairing with zesty spice blends.
12-inch diameter saute pan
2 serving platters
1 whole lime
1/4 cup tequila
7.5-oz. can chipotle peppers in adobo sauce
2 lbs. tilapia fillets
1/4 cup corn oil
Fresh corn tortillas
3 tbsp. chopped, fresh cilantro
8 chopped Roma tomatoes
1/2 cup chopped onions
2 tbsp. sour cream per person
2 tbsp. guacamole per person
Use the lemon zester to make curls of lime peel by pulling from one tip to the other. Set the lime curls aside.
Cut the lime in half and squeeze the juice into the blender. Add 1/2 of the can of chipotle peppers in adobo sauce and the tequila. Pulse until everything liquefies.
Arrange the tilapia fillets 1/4-inch apart in a rectangular glass casserole dish and pour the chipotle-lime tequila sauce over them. Cover the casserole dish and refrigerate for 15 minutes.
Heat a saute pan for one minute on medium-high heat before adding the corn oil. Heat for two additional minutes. Pan-fry the chipotle-coated tilapia fillets four at a time, spaced 1/2-inch apart, for five minutes on each side.
Remove each tilapia fillet from the pan as it browns and drain it on a serving plate covered with paper towels.
Heat fresh corn tortillas in the oven, in a single layer on a cookie sheet, for one minute at 400 degrees Fahrenheit. Wrap each tilapia fillet in a tortilla and place on a serving platter.
Cornbread-Crusted Gingered Catfish
Ginger snaps, pickled ginger and cornmeal give catfish a spicy crunch while keeping the fish tender and flaky.
Glass casserole dish
1 quart buttermilk
Pepper grinder with mixed peppercorns
8 cornmeal muffins
5 quart mixing bowl
4 ounces fresh or pickled ginger root
Polyester cutting mat
1/4 cup sour cream
2 tablespoons lemon juice
1 cup chopped red onion
1/4 cup chopped red bell pepper
8 ginger snaps
High-sided cookie sheet
8 green onion tops
4 tablespoons orange peel curls
Crumble the cornmeal muffins into the 5 quart mixing bowl. Cut the 4-ounce piece of ginger root in half. Mince half the ginger root with a chef's knife and add it to the crumbled cornbread.
Stir the sour cream and lemon juice into the gingered cornbread mixture. Add half of the chopped red onion and all of the red bell pepper. Mix by hand until well-blended.
Line a high-sided cookie sheet with foil. Remove the catfish fillets from the refrigerator. Pour off the buttermilk and discard it.
Lay the catfish fillets on the cookie sheet with at least 1/4-inch of space between them. Spoon a thin layer of the gingered-cornbread mixture onto each catfish fillet. Crumble one ginger snap over each fillet.
Preheat the oven to 350 degrees Fahrenheit. Bake the catfish fillets for 10 minutes, then turn the oven to broil and adjust the temperature to 400 degrees F. Broil for 3 to 5 minutes or until the cornbread crust browns.
Garnish each catfish fillet with orange curls and green onion tops. Serve ginger-cornbread-crusted catfish fillets with sweet potato fries and cole slaw.
Soaking catfish or other fin fish in buttermilk helps offset their earthy flavor, according to Linda Stradley, author of "What's Cooking America." Fin fish turns opaque and flakes apart when done, according to the USDA Food Safety and Inspection Service. Cook fin fish to an internal temperature of 145 degrees F as measured with a meat thermometer to ensure safety.
What's Cooking America; Catfish History -- Catfish Recipes; Linda Stradley
USDA Food Safety and Inspection Service; Cooking for Groups: A Volunteer's Guide to Food Safety; March 2001
Super Bowl Appetizers: Bacon-wrapped Catfish Nuggets
Savory catfish nuggets steeped in orange juice and brandy, wrapped in strips of maple-cured, hickory-smoked bacon make mouthwatering appetizers. Pile them into red and green bell-pepper boats and serve them at your next Super Bowl party, along with a generous platter of jalapeno poppers, waffle fries and onion rings. Add a bowl of orange-brandy ranch dip for a cool, creamy finish.
8 ounces orange juice
4 ounces VSOP brandy
1 tablespoon tarragon
2 tablespoons parsley flakes
3 peeled garlic cloves
9-by-12-inch glass casserole dish
Double boiler with strainer insert
2 pounds sliced Virginia bacon
Sharp chef's knife
Shallow baking dish
1 cup all-purpose flour
1 tablespoon fresh-ground mixed peppercorns
1 tablespoon onion powder
1 teaspoon granulated garlic
1 cup crushed ginger snaps
16 ounces plain yogurt
8 ounces grated pepper Jack cheese
1 tablespoon chicken soup base crystals
2 tablespoons Tapa Ti'o or Crystal's hot sauce
1 package ranch dip mix
3 quart glass mixing bowl
4 red bell peppers
4 green bell peppers