55 Seventy Chef Josh Sutcliff Unveils Recipe for Pan-Seared Barramundi Dish

Chef Josh Sutcliff of 55 Seventy in Dallas has released a recipe for a pan-seared barramundi dish. The meal serves four people and features three main components: Carolina Gold rice, early fall corn, and an eggplant caponata. Sutcliff advises cooks to prepare the caponata first, as it can be made up to three days in advance. The corn should be pickled while the rice cooks, and the fish should be seared last.

The eggplant caponata yields about 8 cups, with about 1 cup required for four plates. Any remaining caponata keeps up to a week in the refrigerator. The recipe calls for 2.5 pounds of small diced eggplant, scant 1/2 cup of small diced red onion, 1.5 cups of olive oil, and 1 cup of honey. It also includes 1/2 cup of white balsamic vinegar, 1 cup of red wine vinegar, 1/2 cup of chopped garlic, 1/3 cup plus 1 tablespoon of chopped capers, and 1/2 cup of chopped raisins. Additional ingredients are 1/2 cup of tomato sauce, 1.75 teaspoons of paprika, 2 teaspoons of ground black pepper, 2 teaspoons of ground cardamom, and 1.25 teaspoons of MSG. Cooks should season the mixture with kosher salt to taste.

The Carolina Gold rice preparation uses 1 cup of rice and 3.5 cups of warm chicken stock. It also requires 4 tablespoons of divided butter, 1/4 cup of heavy cream, and 1/4 cup of grated Parmesan, which is optional. The rice is cooked until tender and creamy, then stirred with the remaining butter, cream, and Parmesan. The final consistency should be loose and spoonable, seasoned with salt and white pepper.

The early fall corn component involves quick-pickling 4 shucked ears of corn. The brine consists of 1 cup of water, 1 cup of apple cider vinegar, 2 tablespoons of sugar, and 1 tablespoon of kosher salt. After boiling, the liquid is poured over the corn in a baking dish. The ears sit for 30 to 60 minutes, turning once. They are then patted dry, rubbed with 1 tablespoon of olive oil, and roasted at 450 degrees Fahrenheit for 15 to 20 minutes until charred in spots. The kernels are cut off the cob after cooling slightly.

The barramundi fillets require 4 skin-on pieces, each weighing 5 to 6 ounces. The cooking process uses 2 tablespoons of neutral oil, such as canola or avocado, and 2 tablespoons of butter. It also calls for 2 smashed garlic cloves and 3 to 4 sprigs of thyme. The fillets are seasoned dry and the skin is lightly scored. They are cooked skin-side down in a shimmering skillet for 4 to 5 minutes until the skin is crisp. The fillets are flipped, and the butter, garlic, and thyme are added to baste for 1 to 2 minutes until the internal temperature reaches 135 degrees Fahrenheit.

To plate the dish, the rice is spooned into the center of a warm shallow bowl. A spoonful of caponata is added to one side, and the corn is scattered around the rice. The barramundi is set on top, skin side up, and served with a lemon wedge.