2fillets barramundi (3 ½oz each), brought to room temperature
¼cupwhole milk plain yogurt
1tablespoonwhole grain mustard (prepared)
fresh chopped flat-leaf parsley or green onions
Heat butter in a heavy bottom pan over medium-high heat until it begins to brown. Meanwhile, pat barramundi dry. Dry it again. (Wet fish won't sear well). Sprinkle both sides of the fish with salt and pepper.
Set fillets on hot pan, and don't touch them. Allow fillets to cook 3-4 minutes, depending on the thickness of your fish. As the fish cooks, the translucent flesh will become opaque from the bottom up. The fish is ready to flip when it has cooked about ⅔ of the way through. (If the fish sticks to the pan, give it about 30 seconds more-- it will release when it's ready.)
Next, use a thin metal spatula to flip the fish over. Cook them approximately one minute, and then remove them from the pan.
Mix all the yogurt, mustard, and capers together. Taste, and add a little caper brine if desired.
Serve fish immediately with sauce and optional garnish.
Serving Size: Calorie Information was calculated using 4oz servings of barramundi. You may need to cut store-bought fillets into smaller pieces before cooking to stick to a 4oz fillet.