Monday, August 28, 2017

MONDAY RECIPE POST - BARRAMUNDI AND GARLIC MASHED POTATOES WITH CORN AND TARTAR SAUCE



Barramundi and Garlic Mashed Potatoes, with Corn and Tartar Sauce

This week's Blue Apron recipe can be found here.  Two thumb's up from both of us.

Time: 25 minutes
Servings: 2
Calories per serving: 690 calories

2 Skin-On Barramundi Fillets
2 cloves Garlic
1 ear of Corn
1/4 lb. Yukon Gold Potatoes
1 bunch Dill
2 tablespoons Butter
2 tablespoons Mayonnaise
2 tablespoons Sweet Pick Relish
1-1/2 tablespoons Capers
1 tablespoon Dijon Mustard
1 tablespoon White Wine Vinegar
1 Red Onion

Prepare the ingredients:

Heat a small pot of salted water to boiling on high.  
Wash and dry the fresh produce.

Large dice the potatoes.

Peel the garlic; using the flat side of your knife, smash each clove to flatten.  

Peel and thinly slice the onion.

Remove and discard the corn husks and silks.  Cut the corn kernels off the cob; discard the cob.

Roughly chop the dill.

Make the Garlic Mashed Potatoes:

Add the potatoes and garlic to the pot of boiling water.  Cook 14 to 16 minutes, or until tender when pierced witha  fork.  Turn off the heat.  Drain thoroughly and return to the pot.  Add the butter and drizzle of olive oil; season with salt and pepper.  Using a form, mash to your desired consistency.  Season with salt and pepper to taste.  Set aside in a warm place.

Make the tartar sauce:

While the potatoes cook, in a bowl, combine the mayonnaise, mustard, capers, pickle relish and half the vinegar; season with salt and pepper to taste.

Cook the vegetables:

While the potatoes continue to cook, in a medium pan (nonstick if you have one), heat 2 teaspoons of olive oil on medium-high until hot.  Add the onion and corn; season with salt and pepper.  Cook, stirring occasionally 3 to 4 minutes, or until slightly softened.  Turn off the heat.  Stir in the remaining vinegar and half the dill; season with salt and pepper to taste.  Transfer to a bowl.  Wipe out the pan.

Cook the barramundi:

While the potatoes continue to cook, pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides.  In the same pan, heat 2 teaspoons of olive oil on medium-high until hot.  Add the seasoned fillets, skin side down, and cook 3 to 5 minutes on the first side, or until the skin is lightly browned and crispy.  Flip and cook 2 to 3 minutes, or until lightly browned and cooked through.  Transfer to a plate.

Plate your dish:

Divide the cooked barramundi fillets, garlic mashed potatoes, and cooked vegetables between 2 dishes.  Garnish with the remaining dill.  Serve with the tartar sauce on the side.

Enjoy!



We both enjoyed this meal very much.  At first when we were cooking the fish, we thought that it smelled a little 'fishy', but once it was cooked and on the plate, with the added sauces, it was delicious.  We thought the fishiness may have been because it had been frozen.  However, I read that barramundi can be fishy because it eats a lot of shellfish?  We are certainly putting a lot more seafood into our diet, and we like that.

The corn and red onion side dish was yummy, but the garlic mashed potatoes were great.  Yukon Gold is now our favorite type of potato.

We have never used a lot of dill before but we will from now on, and the tartar sauce was a very nice accompaniment.

This was a fast to prepare and a fast to cook meal.



36 comments:

  1. I am super impressed at how varied Blue Apron's meals are. And garlic mash sounds wonderful.

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    1. Thanks EC, and there are so many more that Iaven't shared.

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  2. I have never heard of Barramundi. Is it a large fish, and in this country? It looks good!

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    1. Hi Ginny, Baramundi is an Asian Sea Bass and you can read about it here:

      https://www.seafoodsource.com/seafood-handbook/finfish/barramundi

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  3. No lunch for me and I am drooling over your Baramundi dish. Yums! I have a pot of dill growing in my garden but I hardly use it.

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    1. Thanks Nancy. I should try growing dill :)

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  4. Looks a delicious meal. I love Barramundi and I'm surprised that you have it in USA. I thought it was only an Australian fish. Rub it with ginger as well as the seasoning and it gets rid of the fishy smell and taste.

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    1. That is a great tip Diane, thank you :)

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  5. Looks good, Denise. Barramundi is something else to check on. I'm living and learning!

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    1. You and me both Valerie. Always love learning something new.

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  6. your photos are so beautiful. I had to look up Barramundi to see what it is, so a fish I have not heard of.. it looks good to me.

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    1. Thanks Sandra, this is the first time I have had this fish.

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  7. Seems like a really good recipe and we may try it. I would imagine that you could substitute any fish of equivalent density.

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    1. Next time we will try cod as we have never seen barramundi in our local supermarket.

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  8. Hello, looks delicious. I have never heard of the fish barramundi. Thanks for sharing the recipe. Happy Monday, enjoy your day and new week!

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  9. Looks very good. I like mashed potatoes and fish. I usually bake salmon fillets from Costco.

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    1. Salmon is my favorite fish and I have bought it from Costco also. Mashed potatoes is a lovely side dish.

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  10. This looks very good, I love seafood but my wife doesn't, so it's a treat for me when she cooks fish.

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    1. It took me years to like seafood. I was used to fish and chips every now and again, but that was about it.

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  11. I can't recall ever hearing of barramundi before.

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    1. I seem to have but not sure if it is a case of deja vu!

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  12. This looks quite delicious. Hope all is well. Diane

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    1. Thank you Diane, all is well here thank you. I hope the same for you :)

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  13. Love a fish dish, many thanks for sharing this recipe suggestion.

    All the best Jan

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  14. Like some other people have commented, I too have never heard of this fish before, Denise. This looked like a very colorful as well as delicious meal.

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  15. This meal looks mouthwateringly good, Denise!

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  16. the way you serve the food makes it look so delicious!

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