Lemon Butter Barramundi
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  • 4 Barramundi fillets (skin on or off)
  • 2 tablespoons salted butter
  • 1 small clove garlic, minced
  • 1/2 teaspoon salt
  • 3 tablespoons fresh lemon juice
  • 4-6 leaves fresh basil, minced (or 3/4 teaspoon dry)
For the Fish:  Rinse fillets and pat dry with paper towel. Spray fillets with canola or olive oil. Sauté the fillets on high heat for 3 minutes (skin side up). Flip and cook 1 more minute. Transfer to serving dish.
For the Sauce: Gently sauté the garlic in butter for about 2 minutes. Stir in salt, lemon juice and basil. Remove from heat and spoon over fillets immediately before serving.
Serve on a bed of lightly steamed young green beans and add chopped, fresh tomatoes for color.

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