Grilled barramundi

A zesty fennel salad accompanies this tasty fish dish.

Athletes like Natasha Hastings are fans of nutrient-rich sea bass as it's a lean source of protein. New York City-based chef Woldy Reyes loves using the versatile fish as well: "This dish is right in line with my cooking mantra—everything should be fresh, local, and seasonable," he says. "The salsa verde is incredibly refreshing and has a slightly spicy element. I prepared it for a lunch with Derek Lam, and it hits all the taste buds."

Also in this series: Breakfast-Style Malabiand Lemon Turmeric Hummus

Serves 4


1 poblano pepper
¼ cup fresh flat-leaf parsley leaves
¼ cup cilantro
¼ cup scallions
1 jalapeño, seeded and chopped
5 limes, juiced
½ cup Asian sweet chili sauce
¼ cup fish sauce


1 medium fennel bulb, thinly sliced
½ medium red onion, thinly sliced
¼ cup fresh flat-leaf parsley leaves
¼ cup fresh cilantro leaves
¼ cup scallions, chopped
1 medium blood orange
1 medium cara cara orange
1 large grapefruit


4 barramundi fillets, skin-on
Extra virgin olive oil
Kosher salt
Freshly ground pepper



Light a gas burner to a medium-high flame and place the poblano pepper directly on the burner until skin begins blistering, about 5 to 6 minutes per side. Transfer the pepper to a small bowl and let thoroughly cool. Remove the blackened skin and seeds from the pepper and discard. Chop the pepper into small chunks. 


In another bowl, combine all remaining ingredients for the salsa verde and whisk thoroughly. Add in the poblanos and mix.


In a large bowl, combine fennel, red onion, parsley, cilantro, and scallions. With a sharp knife, peel the skin and any pits for the blood orange, cara cara orange, and grapefruit. Slice the citrus rounds and incorporate the fennel, red onion, and herb mixture. Mix two tablespoons of the salsa verde into the bowl and toss together. Season with salt and pepper to taste.


Preheat a grill pan to medium-high heat. Drizzle the fillets with extra virgin olive oil on both sides and season with kosher salt and freshly cracked black pepper. Place the fillets skin side down and grill for 5 to 6 minutes until skin is visibly crisp. Flip the fillets and cook for another 2 to 3 minutes.



Place the citrus and fennel salad evenly on a platter and place the fillets on top. Lightly drizzle with the remaining salsa verde.