Seared Barramundi with Collard Greens, Fregola Sarda & Shallot Agrodolce
"Tonight’s elegant meal highlights an incredible fish: rich, robust barramundi. (Chefs, you’ll notice that the skin on the fillets is cut, or scored—that helps keep it flat in the pan while cooking, for an even brown!) We’re serving the seared fillets over a sauté of earthy collard greens tossed with toasty, rustic fregola sarda pasta. These satisfying flavors find a bright counterpoint in our quick agrodolce—a sweet and tangy Italian sauce, made here with aromatic shallot and golden raisins...."
INGREDIENTS
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2 Skin-On Barramundi Fillets
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1/2 Cup Fregola Sarda Pasta
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3 Cloves Garlic
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1/2 Bunch Collard Greens
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2 Tablespoons Golden Raisins
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2 Tablespoons Red Wine Vinegar
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1 Shallot
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1 Tablespoon Honey
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1/4 Teaspoon Crushed Red Pepper Flakes
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