this.props.promoText
Pan-Seared Barramundi with Sweet Corn Purée
An ideal dish for the warmer months! A sweet summer corn purée compliments the tender Barramundi fillet, which is pan-seared to flaky perfection. A fresh fennel and roasted red pepper salad provides the perfect acidic, punchy balance this dish needs.
Nutritional facts
Protein
39g
Carbs
48g
Calories
550
Fat
27g
Ingredients
Barramundi, Butter, Calcium Chloride, Citric Acid, Corn, Corn Starch, Extra Virgin Olive Oil, Fennel, Garlic Powder, Ground Black Pepper, Kosher Salt, Lemon Juice, Red Peppers, Roasted Red Peppers, Salt, Sugar, Water, Whole Milk
Reviews
4.0
Based on 324 reviews
Fish was delish! Puree excellent. Agreen veggie would complete the dish.
Kathryn Ryan · 10/13/24
More Kristy Flores’s delicious meals
About Kristy Flores
Chicago-born, Chef Kristy’s passion for food and cooking started at a very early age. She began working in New York restaurants, hotels, and private kitchens after completing her degree in Food Science and Nutrition with an emphasis in culinary arts from the University of Missouri. Prior to her move to the Big Apple, Chef Kristy experienced living in the North and South of Italy where she trained in one of Florence’s best seafood restaurants. While Italian cuisine is certainly her passion, she also enjoys pulling from her Latino heritage to create new dishes and bring new flavors to her cooking. Additionally, Chef Kristy focuses on creating new and exciting dishes that are not only healthy for a variety of diets, but also constitute as restaurant quality meals.
You can find Kristy Flores’s meals in...