Barramundi Bites With Romesco Sauce And Chorizo

Name: Barramundi Bites With Romesco Sauce And Chorizo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Romesco Sauce:; 1/2 cup extra virgin olive oil, divided; 2 tablespoons blanched hazelnuts; 1/3 cup cubed day-old bread, crusts removed; 2 cloves of garlic, peeled; 2 tablespoons blanched sliced or slivered almonds; 1 small dried chile pepper, such as chile de arbol or cayenne, stem and seeds removed; 1/3 cup jarred roasted red peppers, drained; 2 tablespoons sherry vinegar*; 1 teaspoon smoked paprika; 1 teaspoon salt; For the Fish and Assembly:; 1 pound skinless barramundi fillets; Salt and freshly cracked black pepper; 3 ounces cured Spanish chorizo**, thinly sliced on a bias; Flat leaf parsley leaves, for garnish; toothpicks

Servings: persons

For the Romesco Sauce:
1/2 cup extra virgin olive oil, divided
2 tablespoons blanched hazelnuts
1/3 cup cubed day-old bread, crusts removed
2 cloves of garlic, peeled
2 tablespoons blanched sliced or slivered almonds
1 small dried chile pepper, such as chile de arbol or cayenne, stem and seeds removed
1/3 cup jarred roasted red peppers, drained
2 tablespoons sherry vinegar*
1 teaspoon smoked paprika
1 teaspoon salt
For the Fish and Assembly:
1 pound skinless barramundi fillets
Salt and freshly cracked black pepper
3 ounces cured Spanish chorizo**, thinly sliced on a bias
Flat leaf parsley leaves, for garnish
toothpicks

1
Heat 1/4 cup olive oil in a medium, heavy-bottomed skillet (like cast iron) over medium heat. Add the plum tomato, hazelnuts and bread. Toss the nuts and bread around until they're golden brown, then use a slotted spoon to remove them to the bowl of a food processor.
2
When the tomato starts to brown and blister on one side, rotate it to another side and allow it to do the same thing. Repeat until all sides are browned. In the meantime, add the garlic cloves to the pan and toss them around until they begin to turn golden. Add the sliced almonds and dried chile and toss around for about one minute. These will begin to brown quickly. When everything is golden, transfer to the food processor along with the tomato and any remaining oil.
3
Add the roasted peppers, sherry vinegar, smoked paprika and salt to the food processor, then pulse a few times to get everything broken up. Let the motor run as you stream in the remaining 1/4 cup of olive oil. Process the sauce until it's smooth but still has a little bit of texture remaining. Transfer to a bowl and set aside.
4
Pat the barramundi fillets very dry, then cut lengthwise into strips. Remove the blood line, then slice crosswise into bite sized pieces as evenly as possible. Season with salt and pepper.
5
Wipe out the same skillet you used earlier and heat 1 tablespoon olive oil. When the pan is hot, add a few pieces of barramundi, being careful not to overcrowd the pan. When they're golden and nicely seared, flip, then remove them from the pan once they're totally cooked through. Repeat with the remaining pieces. At this point, cooked barramundi bites can be held, covered, in a 175 degree oven for up to 1 hour.
6
To assemble, spoon the Romesco sauce on to a platter and spread it out into a thick line. Skewer a piece of barramundi and a piece of chorizo with a toothpick, then place it down onto the sauce. Repeat with the remaining barramundi and chorizo. Place a small leaf of parsley on top of each skewer and serve immediately.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the Romesco Sauce:, 1/2 cup extra virgin olive oil, divided, 2 tablespoons blanched hazelnuts, 1/3 cup cubed day-old bread, crusts removed, and more.

Yes, Barramundi Bites With Romesco Sauce And Chorizo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!