Barramundi fish fillets with lemon butter are healthy and delicious. (Kate Lawson / The Detroit News)
Fish is on our table in one form or another at least twice a week. White fish fillets are almost as versatile as chicken and I find I can dress them up or down with a few simple techniques and still get the much-deserved praise at meal time.
I used to be a real stickler about buying fresh fish (and still can be), but when it comes to a dinner-time crunch and I donít have time to stop at the fish market, Iíve been relying on a great frozen fish óbarramundi, which I buy at Whole Foods under the Australis label.
Prized for its mild, buttery flavor and moist texture, barramundi (known as the sustainable sea bass) is natural, mercury-free with beneficial omega-3s, and itís just so easy to cook. I can thaw the fillets and have them cooked and on the table in just 30 minutes.
A lemon butter sauce can make just about anything taste good but spooned atop a barramundi fillet is the best fit Iíve tried in a while. And now that we have to keep those New Yearís resolutions we promised ourselves, there couldnít be a more delicious way to eat better.
Lemon Butter Fish Fillets
Any white fish fillet works well here, though I prefer the Australis brand barramundi I buy frozen at Whole Foods.
1 clove garlic, minced
2 tablespoons butter
3 tablespoons fresh lemon juice
Handful of fresh basil leaves, minced
4 5-ounce white fish fillets (perch, sea bass, snapper, tilapia or cod)
2 teaspoons olive oil
Salt to taste
Make the sauce by sauteing the garlic in butter for about 2 minutes. Stir in lemon juice and basil. Add salt to taste
Coat fillets with olive oil and pan fry over high heat for 5 minutes. Flip and cook other side for 3-4 minutes or until cooked through. Transfer to serving dish, spoon sauce over fillet and garnish with additional chopped basil if desired.
Per serving: 244 calories; 10 g fat (4 g saturated fat; 37 percent calories from fat); 1 g carbohydrates; 179 mg cholesterol; 244 mg sodium; 35 g protein; 0.2 g fiber.