Barramundi is found throughout coastal areas of the Indo-West Pacific region. Always readily available in Southeast Asia and Australia, now fillets are easily found frozen in the U.S. and other parts of the world. It is considered a good option for widely overfished varieties and a good choice if you do not live within an hour of the sea. Barramundi Fillets with Mango is a perfect pairing, particularly when the Barramundi is prepared with a Meuniere preparation — as in the classic French Sole Meuniere. This produces a nice lemony butter sauce and the mango accompaniments are added on top.
Two serving options
I present here the method for preparing the fish and offer two options featuring mangos for an accompanying sauce: Mango Curd and Mango Lime Salsa. Both are excellent with the curd being a more polished approach and the salsa a fresh tangy “beachy” approach.
Short of Time?
Both the salsa and curd options require preparing ahead. If you don’t have time feel free to cook the Barramundi as discussed and just top with chopped Mango.
I usually associate curd with lemon curd. And my mind associates this more likely more towards dessert. That was before I had a lovely small plate at Sur Mer located off Canal Saint-Martin in Paris. This plate had a lovely fillet of white fish, zucchini with a light peppery finish, and lemon curd. The curd was not as sweet as a dessert curd would be. The flavors balanced well giving a simple, but creative outstanding dish.
Based on this inspiration I have developed a recipe with Mango Curd. The Mango Curd is also, not as sweet so it pairs well with the fish — the additional fruit taste is great. Like my inspiration dish, it is pictured with some roasted Zephyr Squash prepared as presented in my Roast Zucchini or Squash recipe, but you can serve it with any side vegetable you like.
Mango Lime Salsa
I use my Mango Lime Salsa when I want a more casual perhaps summertime dish. This is a very fresh approach that uses sweet onions instead of red onions. I use a combination of different peppers and let it all rest for at least two hours to allow the flavors to meld.
Notes on Technique
Cooking the Barramundi Fillets
Regardless of which sauce you use for the Barramundi and mango, we will cook the fish the same way. Using the same technique as Sole Meuniere we finish with a nice lemon butter sauce.
There are two schools of thought on the preparation of Sole Meuniere. The first option, you can start with oil and butter to cook the fish, then add more butter to finish the sauce. Or in the second option, you can cook only in oil and add the butter for the sauce. In this recipe, I use the second option. Barramundi requires a bit more cooking than sole. Butter tends to burn with lower cooking. Therefore, I hold off the butter until the production of the butter sauce.
Barramundi is denser and stronger tasting than sole. The Barramundi fillets will need more salt than you would use on a fillet of sole, so it is worth mentioning the salting step. I suggest salting before dredging in flour as opposed to the common approach of adding salt to the flour.
- 2 Barramundi fillets -- thin
- 4 Tablespoons of Flour (approximate)
- 2-3 Tablespoons of olive oil
- Salt and Pepper
- 2-3 Tablespoons of butter
- Chopped parsley (optional)
- Lemon juice (amount of a half lemon)
- Approximately 1 cup mango puree (2 mangos)
- ½ cup sugar
- 3-4 tablespoons lemon juice (approx. juice of 1 medium lemon)
- 1 teaspoon lemon zest
- 3 egg yolks
- ½ cup (113 g) unsalted butter, cubed and cold
Mango Lime Salsa
- 2 ripe mangos
- ½ sweet onion, diced
- ½ jalapeño chili, seeded and diced
- 1 red bell pepper, seeded and diced
- ½ poblano chili, seeded and diced
- ¼ cup lime juice (roughly 2 limes)
- 1 bunch of cilantro
- salt, to taste
- Prepare a plate with the flour spread out for dredging.
- Dry the fish very well. Salt and pepper the fish.
- Heat the oil in a pan large enough to hold the fillets over low-medium heat. Dredge the fish in the flour, shaking off excess flour.
- Sear the first side until golden. Flip the fish and sear the second side. About 3 to 4 minutes on each side.
- Remove the fish and place on serving plates. Quickly wipe at the pan and heat butter until it has a hazelnut, but not burned color. Add lemon juice, mix well allow to bubble a bit. You now have a nice sauce.
- Sprinkle the fish with the parsley and finish with the lemon butter sauce. (If adding the salsa, consider more cilantro instead of parsley).
- Top with Mango Lime Salsa or add the Mango Curd as a side garnish.
- Whisk together the mango, sugar, lemon juice, lemon zest, and yolks in a heavy saucepan over low heat. Stir slowly over low-medium heat until the sugar has completely dissolved. (If using an infrared thermometer make sure the mixture is at least 145°F.)
- Add the butter 3-4 pieces at a time, stirring until each addition is melted and incorporated.
- Turn the heat to low and continue stirring and cooking the mixture for 2-3 minutes until it is thickened and coats the back of a spoon.
- Pour into sterilized jars for longer storage in the fridge.
Mango Lime Salsa
- Add the pepper/chilis and cilantro and mix well.
- Add the lime juice and mix.
- Taste and salt as needed.
- Cover, refrigerate, and let sit for at least 2 hours. Refrigerate overnight if possible.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 415Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 130mgSodium: 225mgCarbohydrates: 17gNet Carbohydrates: 17gFiber: 3gSugar: 7gProtein: 45g
Calculated Nutrition is estimated based on Mango Lime Salsa Option.