Barramundi has quickly become one of our favorite go-to fish varieties.  A flaky white fish that is widely distributed in the Indo-West Pacific region from South Asia to Papua New Guinea and Northern Australia, it is not only tasty, but lean, sustainable and has the highest omega-3 count of any white fish.  If that doesn’t tempt you into trying this lovely fish, this recipe should.  Searing barramundi in a touch of olive oil makes for a lovely golden crust on the fish; served on top of your favorite spring greens, the topping is a sweet yet sour (agrodolce) sauce made with red wine-soaked red onions, fresh herbs and capers.  I added some garlic, sweet pepper rings and toasted pine nuts to the sauce as well to add some extra Italian flare.

Tagged: agrodolce, barramundi, barramundi agrodolce, capers, fish, garlic, Italian, Italy, pan-seared fish, pine nuts, red onion, red wine vinegar, spring greens, sugar, sustainable sea bass, sweet and sour, sweet peppers, watercress, white fish, www.TheBetterFish.com