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
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.
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.