Recipe(tried): Lemon Butter Barramundi, Green Beans, and Savory Corn Pudding

Yesterday, I was wondering what on earth to serve for dinner. I was trying to figure out something we hadn't had in a long time and realized we hadn't had fish in quite a while. I decided to go to Whole Foods to see what they had. The demo person was giving out samples of Barramundi. She had used the recipe below. Barramundi is being marketed quite bit here, and, perhaps in other parts of the country. It is being used as a replacement for Chilean Sea Bass which was over-fished to the point that it is near exstinction. Many chefs are now using Baramundi which is an Australian fish. The Food Network had a special on it just this last weekend. They mentioned that it was being farm raised in Massachusetts. As I found out from the demo person at Whole Foods, it is being farm raised just a "hop, skip, and a jump" from here - literally right up the road! Now, you have to understand that I am fish challenged when it comes to cooking fish. The times I have made it, I usually end up over cooking it. That's why DH usually does salmon or some other fish on the grill. He has that down pat but when it comes to my cooking fish, forget it. Anyway, with much trepidation, I plunged ahead and made this recipe. I was thrilled with the results. I also want to mention that Barramundi is a mild fish - not terribly fishy. We liked it and this recipe very much. So if you consider yourself fish challenged, you might give this recipe a try.
I served it with cooked Green Beans, Savory Corn Pudding (from this site but whoever posted it did not identify themselves), and a very good sliced, hot house tomato.

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LEMON BUTTER BARRAMUNDI
Source: Whole Foods Market

4 Barramundi fillets (skin on or off)
2 Tbl. salted butter
1 clove garlic, minced
1/2 tsp. salt
3 Tbsp. fresh lemon juice
4 to 6 leaves fresh basil, minced (or 1/2 tsp. dried basil)

Rinse fillets and pat dry with paper towel. Spray fillets with canola or olive oil. Saute the filets on high heat for 3 minutes (skin side up). Flip and cook 1 more minute. Transfer to serving dish.

For the sauce, gently saute the garlic in butter for about 2 minutes. Stir in salt, lemon juice, and basil. Remove from heat and spoon over fillets immediately before serving.

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GREEN BEANS
Servings: 4

1 1/4 to 1 1/2 lbs. fresh green beans
Water
Salt to taste

Trim the ends of the beans and rinse under cold water. Put an inch of water and salt in a medium saucepan. Bring to a boil. When water is boiling, add the green beans. When the water returns to a boil, turn down the heat and cook, partially covered for 5 minutes. Drain and serve hot. (5 minutes will result in a still somewhat crispy green bean. ( If you don't want them somewhat crispy, cook them longer - another 2 or 3 minutes.)

VARIATION:

GREEN BEANS WITH ALMONDS:
After cooking beans for 5 minutes, drain them, then plunge into a bowl of ice water to stop the cooking. When they are cool, drain them very well.

Melt 1 tablespoon of olive oil and 1 tablespoon of butter in a saute pan. Add the well drained beans and saute just long enough to heat the beans. Season to taste with salt and pepper. Add a handful or two of toasted sliced or slivered almonds. Serve hot.

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SAVORY CORN PUDDING
Serves 8
This was very good:-)!! I don't think you will be disappointed.

.2 teaspoons olive oil
1 small onion, diced
2 cloves garlic, chopped
4 cups fresh corn (about 10 ears)*
3 eggs
1/2 cup flour
1 cup half-and-half
1 teaspoon chopped fresh basil
1/2 teaspoon cracked black pepper
Salt to taste
1/4 cup grated Parmesan cheese
1/4 cup grated Gouda cheese (This recipe was a last minute choice so I had to use Monterey Jack cheese since I didn't have any Gouda.)
1/2 cup grated sharp Cheddar cheese

Preheat oven to 350 degrees F. Well grease a 9x9-inch baking dish.

In a medium-size saut pan, heat olive oil until very hot. Add onion and garlic and saut until you can smell the aroma, 1 to 2 minutes.

Add corn and saut just to coat with the olive oil. Remove from heat and place in a large bowl to cool.

While corn is cooling, in a small bowl whisk together eggs, flour, half-and-half, basil, pepper, and salt until well blended. Pour over cooled corn and mix well.

Combine cheeses in a separate bowl. Pour corn mixture into prepared baking dish, top with the cheeses.

Bake for 35 to 45 minutes, or until top is golden brown and custard is set. Serve the pudding warm.

*I used Trader Joe's Frozen White Corn - as close to fresh as you can get this time of the year in MA.