Creamy Tomato Risotto With Pan Fried Barramundi Recipe

comment icon 31 more comments If there were a time for an official, adoring goodbye to summer flavors, I think this would be it. Bjork spent last weekend doing the official Fall Clean Up in preparation for winter, and I’ve been spending more and more time inside, working on my Fall Sweater Bod with new fall and winter soups, breads, and other cozy things. The days are still oscillating between WAS THAT A SNOWFLAKE? to WHY DID I PUT MY T-SHIRTS AWAY?, and even though it’s getting dark earlier and earlier, there are moments where you could step outside and almost feel like it’s June. But the fall-to-winter switch is really happening, and all of this gives me the image of us collective food lovers standing on the edge of a huge ship, waving to our summer favorites – the tomatoes, zucchini, herbs, green beans, and corn – as we set sail for winter. It’s been real, friends! Thank you for the fresh flavors and juicy bites! We’ll be in touch! Not to say that we can’t break out the canned tomato sauce and ice-cube pesto stores in the freezer once the snow starts falling – I will be sad and disappointed in us if we don’t – but I think this recipe may be my last bittersweet goodbye to recipes involving fresh tomatoes and fresh herbs. It’s time. After the last Barramundi recipe I posted, the skillet with the fresh tomatoes and butter and garlic and white beans and such and the one that you all raved about in the comments ♡ and that had me licking my bowl with zero percent shame, I am feeling like we might be onto something with the white-fish-tomato-herb-garlic thing. So what else to do but carry on the torch with this amazing food and flavor combination to see what other magic we can create? Soul sister flavors, similar vibe, NEW FORM. New form is looking like a few different things. I know a lot of us are looking to make sustainable seafood choices but don’t really know where to start. I’M IN THAT CLUB. And I’m telling you – here’s an easy way to do it: buy Barramundi. It’s a basic white fish that tastes similar to sea bass (the stuff you get a great restaurants? yes. that.) and it cooks as easily as the frozen tilapia that everyone is familiar with. But the bonus is that it has Monterrey Bay Aquarium’s highest rating for sustainability, plus it’s totally clean, mercury-free, and delicious. See, told you. 👇🏼 Even better, October is National Seafood Month! 🎉 If you want to celebrate and try Barramundi – either the skin-on OR skinless filets – be sure to use this coupon! Awyeah. This post was sponsored by Australis Barramundi. We love love love this delicious, sustainable fish! 4.9 from 7 reviews