Seared Barramundi with Oranges and Black Olives

(from Lucianolinda’s recipe box)

If barramundi is unavailable, substitute grouper or snapper.

Source: Susan Nicholson,Arkansas Democrat Gazette

Serves 4 people

Categories: Fish, main dish


  • 4 oranges, peeled and cut into segments
  • 2 Tbsp. fresh orange juice
  • 2 Tbsp. olive oil, divided use
  • 1/2 cup pitted black olives
  • 1/2 tsp. toasted fennel seeds
  • 2 Tbsp. fresh cilantro leaves
  • 1/2 tsp. coarse salt
  • Ground black pepper to taste
  • 4 (4 to 6 oz.) frozen barramundi fillets, thawed


  1. In a large bowl, combine oranges, orange juice, 1 Tbsp. olive oil, olives, fennel seeds and cilantro, mix well. Set aside.
  2. Season fish with salt and pepper. heat a large skillet on medium-high. When skillet iis hot, add remaining olive oil. Sear fish 3 to 4 minutes, turn and sear 1 to 2 more minutes or until fish is opaque throughout. Divide and top fish with sauce.
  3. per serving: 238 cal., 25g protein, 10g fat, 17g carbohydrate, 47mg. cholesterol, 404mg. sodium and 4g fiber.

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