Chef Kelly Armetta
Hyatt Regency Boston/Avenue One Restaurant
Mediterranean-rooted shakshuka has gained popularity as a brunch dish in the U.S., but it also transitions well to lunch and dinner. In this seafood rendition, chef Armetta, director of F&B at the Hyatt Regency Boston, adds fillets of barramundi to the boldly flavored tomato and roasted pepper mixture, then tops it off with the traditional eggs.
1 tbsp. coriander
1/2 tbsp. ground cumin
½ tbsp. smoked hot paprika
8 oz. Barramundi, cut into 3 strips
Salt and pepper, to taste
½ cup olive oil, divided
1 med. onion, diced
6 cloves garlic, sliced
2 roasted peppers, medium diced
½ cup stock or white wine
16 oz. diced tomatoes in juice
2 scallions, chopped
10 parsley leaves, chopped
5 mint leaves, chopped
1. In small bowl, combine coriander, cumin and paprika; reserve a small amount for garnish.
Season fish with salt, pepper and spice mix; set aside.
2. In skillet, heat half the olive oil. Saute onions and garlic in hot oil. Add remaining spice blend and cook until toasted.
3. Add roasted peppers; continue to cook for 1 minute. Add wine or stock, along with diced tomatoes and juice; season with salt and pepper. Reduce heat to medium; simmer 10 to 12 minutes. Add additional stock or water if too dry.
4. Roll up seasoned barramundi and place into tomato mixture while spreading interior open.
Crack eggs into center of each fish roll; drizzle with a little olive oil. Cover pan and let fish and eggs simmer and steam together until eggs whites are set and fish is cooked through.
5. Meanwhile, combine scallions, parsley, mint and remaining olive oil with a pinch of salt.
Once fish is cooked and eggs are set, remove and scoop each portion into serving dish.
Top with herb mixture and sprinkle with spice blend to accent flavors.
Photo courtesy of Australis Barramundi