Visit the Lewisburg Hotel where chef Libby Wagner prepares Pesto Barramundi.
For each serving:
3 oz pieces barramundi, 2 per serving
2 large black tiger shrimp
Sauce for 4:
2 cups heaving cream
2 Tablespoons pesto
1 Tablespoon roasted garlic purée
Salt and pepper to taste
“Noodles” for 4:
2 large green zucchini
In a heavy bottomed sauce pan, reduce cream at medium high heat, stirring frequently. Add pesto and garlic, season to taste and remove from heat. Sear fish and shrimp in oil, place in a 350 degree oven and cook fish to a minimum temperature of 145 degrees. Fish should be firm to touch. Cut ends off zucchini. Julienne zucchini on a mandolin slicer. In a pan at medium heat with a little oil, sauté until just cooked through. Squeeze orange juice over noodles and add a touch of white wine if desired.
Plate by stacking noodles with fish and shrimp on top, drizzle sauce over fish. Garnish with fresh tomatoes if desired.