curry spiced barramundi with tomato-ginger sauce

“Spice up your life, people of the world, Spice up your life!”

Did I really just start this post with a Spice Girls song?

Don’t send help just yet.

By the way, word on the street is that they are planning a comeback tour. We shall see. Promises were made after they appeared at the opening ceremony of the London Olympics back in 2012 and then, crickets.

I didn’t mind the Spice Girls growing up. Back in ’97, when hip-hop was everywhere, their music was the harmless, feel good kind. Really it was great music for cruising Main street because what sixteen year-old girl doesn’t want to shout “if you wannabe be my lover” from a car window to a bunch of boys?

Anyways, if you are looking to spice up your life sans the Spice girls, may I suggest this Curry spiced Barramundi with Tomato-Ginger Sauce? You remember Barramundi, don’t you? This healthy, firm, loaded with Omega-3’s fish is definitely a current favorite and can be found at Trader Joe’s, Whole Foods, and many other retailers. I’ve created a few recipes before using this stellar fish….check out these tacos and sliders.

But, can I let you in on a little secret? This spiced up version with fresh ginger, topped with chiles is my FAV out of all three recipes. I am completely smitten with curry because it’s like a trip to India sans the jet lag. Plus, this dish takes less than 15 minutes to make!

Can I get a fish-power pump?!

Okay, now you can send help.

***This post was sponsored via the NoshOn.IT Publisher Partner Program a leading barramundi producer. All opinions expressed are 100% my own.***

Print Recipe

Curry Spiced Barramundi with Tomato-Ginger Sauce

Yield: Serves 2

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

2 {6-8 ounces each} Barramundi Fillets, thawed
2 teaspoons curry powder
2 tablespoons olive oil
1 tablespoon unsalted butter
1 15oz can fire roasted tomatoes
1 tablespoon fresh ginger, grated
1 shallot, chopped
1 red chile, sliced into rounds, garnish
1 green chile, sliced into rounds, garnish
salt and pepper to taste

Directions:

Preheat oven to 400 degrees.

Spray a baking sheet with non-stick cooking spray. Place two fillets on baking sheet. Sprinkle a teaspoon of the curry powder on each fillet. Drizzle both fillets with olive oil, and s&p. Bake for about 10 to 12 minutes. Remove from oven.

Meanwhile, melt butter in a medium skillet over medium heat. Add the shallots and cook for a couple of minutes until softened. Add the tomatoes, ginger, and a little s&p. Cook until the tomatoes have warmed through.

To serve, place about 1/2 cup of the tomato-ginger sauce on a plate. Place a fillet on top and garnish with chiles. Serve immediately!

recipe slightly adapted

All images and text ©Lauren Grier for The Curious Plate