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How To Cook Wild Australian Barramundi?

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How To Cook Wild Australian Barramundi?

kimberlyfla | Jul 15, 2008 08:41 AM

We tried this fish for the first time at home, a special purchase from Costco, frozen skinless fillets. They had a nice, sweet, mild flavor, but for some reason they were somewhat tough, and not very flaky although they appeared by color/translucence to be cooked through. Maybe it was just coincidence, but the largest fillet was the toughest, the smallest the flakiest. My cooking method wasn't anything off the wall: I simply browned them a little in some olive oil, then added a cup or so of marinara sauce with some olives & capers, a splash of white wine, and simmered a few minutes to heat through and blend flavors. It's hard for me to imagine that I overcooked the fish, as the total cooking time was no more than 10 min on med heat and would have been perfect for something like Atlantic cod steaks or grouper. Is it possible that the fish needs to be cooked much longer than I'm accustomed to for a white, mild fish? Or that it should actually be slightly undercooked, as I think salmon should be? We really enjoyed the flavor and I would love to know what (if anything) I did wrong, or if wild barramundi has some particularities that I don't know about (since I don't know anything about it at all!) I'd appreciate your suggestions. *kim*

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