Seared Barramundi with Creamy Polenta & Garlicky Kale • Seafood Nutrition Partnership


1 1/2 cups water
1 1/2 cups unsweetened cashew milk
Sea salt
Freshly ground pepper
1 cup coarse polenta
1 Tbsp. butter
1/4 cup extra virgin olive oil, divided
3 large garlic cloves, sliced
Pinch hot red pepper flakes
1 large bunch lacinato (Tuscan) kale, stemmed and torn into bite-size pieces
1 Tbsp. freshly squeezed lemon juice
4 4-ounce barramundi fillets
Lemon wedges, to serve
Recipe & photos by Alex Shytsman of The New Baguette on behalf of Australis Barramundi


1.Combine water and cashew milk in a medium pot. Cover with a lid and bring to a boil.
2.Add ¼ teaspoon salt. Slowly whisk in the polenta, continuing to whisk for 2-3 minutes until no lumps remain and polenta does not sink to the bottom of the pot when you stop whisking.
3.Reduce the heat down to low and cover tightly with a lid. Cook polenta for 20-30 minutes, stirring and scraping down the sides of the pot frequently until polenta is thick, creamy and cooked through. Turn heat off and stir in butter. Taste and season with salt, if needed.
4.In the meantime, heat 2 tablespoons of oil in a large skillet over medium heat. Add the garlic and pepper flakes and cook for 1 minute. Add kale.
5.Using tongs, toss the kale with oil to evenly coat the leaves. Cook for 2 minutes, until kale starts to wilt.
6.Then add a couple of tablespoons of water to the pan to create steam. Cook the kale for an additional 2 minutes. Turn heat off and drizzle with lemon juice.
7.Season the fish with salt and pepper on both sides. Heat the remaining 2 tablespoons of oil in a separate large skillet over medium-high heat.
8.When the oil is shimmering, gently place the fish in the skillet skin side down. Cook for 3-4 minutes (3 for thinner slices, 4 for thicker), until the skin is browned, then gently flip the fish and cook for an additional 3-4 minutes.
9.To serve, divide the polenta among 4 bowls. Top with kale and seared barramundi. Serve with lemon wedges.

Comforting, creamy polenta makes a perfect bed for Australis Barramundi. This satisfying and easy Seared Barramundi recipe comes courtesy of Alex Shytsman, whose blog, The New Baguette, holds a treasure trove of healthy recipes for busy people. Food styling and photography are also by Alex Shytsman. If it’s comfort food you seek, look no further!

To find Australis Barramundi in a store near you, check out their store locator.

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