Barramundi & Brown Butter Sauce with Farro & Grapes

Barramundi & Brown Butter Sauce

with Farro & Grapes

35 MIN
4 Servings
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From the Test Kitchen

Tonight, we’re pairing a delicious pan sauce with our seared barramundi—coated with rice flour to help the skin turn extra crispy. At the base of the sauce is brown butter, or butter cooked for a few minutes to bring out a deliciously toasty flavor. Peak-season grapes add pops of sweetness, while whole thyme sprigs (removed before serving) bring it all together with subtle herbaceous notes.

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Barramundi & Brown Butter Sauce with Farro & Grapes
Title
time-saving
tips & techniques
Collard Greens
Farro
How to Cook Your Grains "Pasta" Style
Thyme
Butter
Garlic
Lemon
Red Grapes
Rice Flour
Almonds
How To: Peel Garlic
How To: Quarter and Deseed a Lemon
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Cook the farro:
1 Cook the farro:

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside in a warm place.

Prepare & cook the collard greens:
2 Prepare & cook the collard greens:

While the farro cooks, peel and roughly chop the garlic. Wash and dry the collard greens. Quarter and deseed the lemon.Remove and discard the stems; thinly slice the leaves. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and cover with aluminum foil; set aside in a warm place. Wipe out the pan.

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the collard greens cook, wash and dry the remaining fresh produce. Roughly chop the almonds. Pick the grapes off the stems; discard the stems. Quarter and deseed the lemon.

Coat & cook the barramundi:
4 Coat & cook the barramundi:

Place the flour on a large plate; season with salt and pepper. Pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the skin side of each seasoned fillet in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Make the brown butter sauce:
5 Make the brown butter sauce:

Add the butter, almonds, grapes, and whole thyme sprigs to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the butter is browned and the grapes are slightly softened. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat and stir in the juice of 2 lemon wedges (be careful, as the liquid may splatter). Carefully remove and discard the thyme sprigs. Season with salt and pepper to taste.

Finish & serve your dish:
6 Finish & serve your dish:

Add the cooked collard greens, the juice of the remaining lemon wedges, and a drizzle of olive oil to the pot of cooked farro; season with salt and pepper. Stir to combine and season with salt and pepper to taste. Divide among 4 dishes. Top with the cooked barramundi fillets and brown butter sauce. Enjoy!

Tips from Home Chefs

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Barramundi & Brown Butter Sauce

Cook the farro:
How to Cook Your Grains "Pasta" Style
1 Cook the farro:

Heat a medium pot of salted water to boiling on high. Once boiling, add the farro and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Set aside in a warm place.

2 Prepare & cook the collard greens:

While the farro cooks, peel and roughly chop the garlic. Wash and dry the collard greens. Quarter and deseed the lemon.Remove and discard the stems; thinly slice the leaves. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic and cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant. Add the collard greens; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until bright green and slightly softened. Add ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the collard greens have wilted and the water has cooked off. Transfer to a bowl and cover with aluminum foil; set aside in a warm place. Wipe out the pan.

Prepare & cook the collard greens:
How To: Separate Leafy Greens from the Stems
How To: Peel Garlic
Prepare the remaining ingredients:
How To: Quarter and Deseed a Lemon
3 Prepare the remaining ingredients:

While the collard greens cook, wash and dry the remaining fresh produce. Roughly chop the almonds. Pick the grapes off the stems; discard the stems. Quarter and deseed the lemon.

4 Coat & cook the barramundi:

Place the flour on a large plate; season with salt and pepper. Pat the barramundi fillets dry with paper towels; season with salt and pepper on both sides. Working 1 at a time, thoroughly coat the skin side of each seasoned fillet in the flour (tapping off any excess). Transfer to a separate plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the fillets, coated side down, and cook 4 to 6 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Coat & cook the barramundi:
Make the brown butter sauce:
5 Make the brown butter sauce:

Add the butter, almonds, grapes, and whole thyme sprigs to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the butter is browned and the grapes are slightly softened. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat and stir in the juice of 2 lemon wedges (be careful, as the liquid may splatter). Carefully remove and discard the thyme sprigs. Season with salt and pepper to taste.

6 Finish & serve your dish:

Add the cooked collard greens, the juice of the remaining lemon wedges, and a drizzle of olive oil to the pot of cooked farro; season with salt and pepper. Stir to combine and season with salt and pepper to taste. Divide among 4 dishes. Top with the cooked barramundi fillets and brown butter sauce. Enjoy!

Finish & serve your dish:
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