Barramundi In Saffron Broth
Many runners may not be familiar with barramundi, but it’s well worth putting this newcomer on the menu. Native to Australia, barramundi is farmed in an environmentally sound way in the United States. It has a firm, moist texture and sweet flavor that’s not at all fishy. Five ounces provide 27 grams of protein and 833 milligrams of omega-3s nearly three times as much as cod and tilapia. If your grocer doesn’t sell it fresh, check the freezer aisle. Frozen fillets retain their texture and flavor.
Ingredients
- 1 tablespoon canola oil
- 20 ounces barramundi or striped bass cut into 4 fillets
- 1½ cups chicken broth
- ½ teaspoon saffron
- 1 teaspoon chopped fresh dill
Instructions
- Heat the oil in a large skillet over medium heat. Add the fish and cook for 2 minutes per side. Remove the fish from the skillet.
- Add the broth and saffron to the skillet. Bring the broth to a simmer, then return the fillets to the pan and cook for 2 minutes, or until they are cooked through (they will be white opaque throughout) and flake easily.
- Divide the broth and fish among 4 bowls. Top with the dill. Serve with a slice of crusty bread.