Back to Barramundi

I ordered in more Barramundi. It is such a delicious fish, similar to sea bass but a little denser. Very mild sweet flavor and it is a sustainable fish unlike the sea bass. I was going to prepare Florence Fabricant's recipe printed in the New York Times this past week. She brushed the fillet (she used Halibut, but I figured it would work well with Barramundi as well) with molasses and seared it and served it with mushrooms. She created the recipe to pair with some Pinot Noirs they were reviewing. The dish did not work for me, so I reverted to my old stand by of grilling served with ginger vinaigrette plus some wasabi and pickled ginger. The asertive vinaigrette is mellowed with sesame oil and really brings out the sweetness of the fish.