THIS MONTH’S FEATURED RECIPE
Infuse a fresh twist into your personal menu with featured recipes created by our chefs especially for you and your guests. This month’s recipe for Pan-Roasted Barramundi comes from the kitchen of Pelican Grill Chef Luke Turpin.
4 whole black mission figs, halved
3 peaches, quartered
2 red jalapeños
1 cup olive oil
Salt & pepper, to taste
6 ears corn
1 cup whole milk
1 tablespoon minced garlic
¼ cup butter
4 6-ounce portions of barramundi
3 ounces pancetta, cubed into ¼-inch pieces
¼ pound blue lake beans, ends removed
1 pound baby kale
¼ cup white wine
½ pound pea tendrils, stalk tops removed
Preheat oven to broil. In a medium mixing bowl, combine figs, peaches, jalapeños, ¾ cup olive oil, salt and pepper. Remove peaches and figs from mixture, and place in an oven-safe dish in oven. When peaches and figs begin to caramelize, remove from oven and set aside to cool. Remove jalapeños from mixture, and place on a hot grill with corn ears (still in husks) and char slightly, occasionally turning ¼ to ensure even distribution. Remove from grill and set aside to cool.
Bring water to boil in a medium saucepan, and blanch blue lake beans for 2 minutes. Remove beans from pot and plunge into ice water immediately. Set aside.
When corn and jalapeños are cool enough to handle, remove husks from corn ears, and seeds and stems from jalapeños. With a sharp knife, slice corn cobs vertically to remove kernels. Chop jalapeños into strips and set aside.
In a small saucepan, bring milk to a boil, then turn down to a simmer. Stir in corn kernels, one teaspoon garlic, 1 teaspoon butter, salt and pepper. Transfer corn puree to a blender, and mix until smooth.
In a large sauté pan over high heat, add 2 tablespoons olive oil and barramundi portions skin side -down. Lightly press barramundi down with a spatula to ensure all sides of the skin are touching the pan. Allow skin to crisp (about 4 minutes) before flipping fish over. (Chef’s note: fish should lift off pan with ease if properly cooked.) Once flipped, turn heat down to medium-high temperature and continue to cook for another 4 minutes. When fish is tender and flakey to the touch, remove from pan and set aside.
In separate sauté pan over high heat, add 2 tablespoons olive oil and pancetta. When pancetta is crispy, add 2 tablespoons garlic, blue lake beans, baby kale, jalapeños, peaches, white wine, salt and pepper. Toss repeatedly to combine all ingredients and allow wine to evaporate. Add pea tendrils and 2 tablespoons butter, and remove pan from heat when butter is melted. (Chef’s Note: this should be a very quick process to avoid overcooking the kale and pea tendrils.)
Divide corn puree evenly onto 4 plates. Top each with pancetta mixture, barramundi and two roasted fig halves, and finish with lemon juice. Enjoy!