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Barramundi & Brown Butter Sauce

with Farro & Grapes

Trending
  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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 deliciously toasty notes. Peak-season grapes add pops of sweetness, while whole thyme sprigs (removed before serving) bring it all together with subtle herbaceousness.

fresh
ingredients
Barramundi & Brown Butter Sauce with Farro & Grapes
Title
  • 4 Skin-On Barramundi Fillets
  • ¾ cup Semi-Pearled Farro
  • 4 oz Grapes
  • 2 cloves Garlic
  • 1 bunch Collard Greens
  • 1 Lemon
  • 1 bunch Thyme
  • 4 Tbsps Butter
  • 3 Tbsps Rice Flour
  • 3 Tbsps Roasted Almonds
tried-and-true
kitchen tools
step-by-step
instructions
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.

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

While the farro cooks, wash and dry the collard greens. Remove and discard the stems; thinly slice the leaves. Peel and roughly chop the garlic. 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 the seasoned fillets 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 sauce:
5 Make the 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 nuttily fragrant 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 sauce. Enjoy!

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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.

2 Prepare & cook the collard greens:

While the farro cooks, wash and dry the collard greens. Remove and discard the stems; thinly slice the leaves. Peel and roughly chop the garlic. 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:
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.

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 the seasoned fillets 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 sauce:
5 Make the 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 nuttily fragrant 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 sauce. Enjoy!

Finish & serve your dish: