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Pan Fried Barramundi with Pistachio Herb Pesto

pan fried barramundi with pistachio herb pesto

Sponsored by Origin LPG

Although I was raised in a relatively cool climate I have spent many of my adult years living in extreme heat. As excited as we all were to find ourselves reacquainted with the four seasons I had a very hard time adjusting to winter!
We left the red dust and blazing sun of the Pilbara in September 2010. The day we left it was almost 40 degrees.
Two weeks later we found ourselves completely gobsmacked as we looked out the window of our new home, in regional NSW, and watched the snow fall gracefully to the ground, it’s icy breeze seeping through our windows.
My Dad often jokes that I don’t step outside from May to September. It isn’t far from the truth.
However, I have come to love winter.
I love the days where I stand by the stove, stirring milk for hot chocolate or soup for dinner. I have my slippers on, the heater humming and I am in my element.
I love it when I first feel the winter breeze and I no longer feel like salads and smoothies. Instead I start creating pudding and cakes that warm us from the inside out.
I love it when I lie in bed at night and the rain falls onto my roof.
I love it when I sit on the couch, gaze out my back window and remise about the many wintery Saturdays I spent on the netball court and at the local footy.
I love the warm showers, the winter sun drifting through my car window and the rainy days that provide the perfect excuse to slow down.
But what I love most is that in my little home I am comfortable. In my little home the frigid winter winds cannot reach me.
This year Origin LPG, the fabulous people keeping us toasty and warm, have put together an awesome Winter Warming Recipe Collection. There are many meals included that I know you will love. We are very keen to try the Pan Fried Chicken with Tahini Sauce and the Beef Shanks. Not to mention the hearty and delicious looking soups! However, we decided to start with this quick, easy and truly divine Pan Fried Barramundi with Pistachio Herb Pesto. I hope you enjoy it as much as we do.


Pan-Fried Barramundi with Pistachio Herb Pesto

  • 1 tablespoon olive oil or macadamia oil*
  • 1 rounded teaspoon of butter or coconut oil*
  • 4 x 150 gram barramundi fillets
  • 3/4 cup shelled unsalted pistachios
  • 1/3 cup flat leaf parsley
  • 1/3 cup mint leaves
  • 1/4 cup fresh dill
  • juice of half a small lemon
  • zest of one small lemon
  • 1/2 cup olive oil
  • 1/3 cup water
  1. Heat a large frying pan over medium – high heat. Add the 1 tablespoon of macadamia oil and the coconut oil. Cook the barramundi for 4 minutes on each side or until golden.
  2. Meanwhile place the pistachios, parsley, mint and dill in a food processor. Pulse to chop finely.
  3. Add the lemon juice, zest, oil and water. Pulse to combine. Season with black pepper. Serve with the barramundi.

* the original recipe called for olive oil and butter but I tend to cook with macadamia oil so I used this. Coconut oil works perfectly in place of the butter for a dairy free option.
Serving suggestion

  • Sprinkle with some extra chopped pistachios and dill. Accompany with a baby spinach and avocado salad.

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