Seared Barramundi w/ Persimmon Pear Chutney & Sauteed Rainbow Chard

Not all Autumn dishes have to be heavy. Seared Barramundi w/ Persimmon Pear Chutney & Sauteed Rainbow Chard
 Life has been pretty exciting this past week. Tim and I have found our new love nest and we will be moving into it the beginning of next month, whoo hoo! Since we're getting married next year, we decided it would be a great time to make a fresh start. Along with finding a new apartment, I have been hired to write for the food section of Dialect Magazine! A trendy in the know website and soon to be print publication in 2012 on all things that make this culture thrive. My first article is on Autumn Cocktails including an Asian Pear Cocktail as well as a Persimmon Adult Punch. You can use the left over persimmon for this light and satisfying Persimmon Pear Chutney.

Now that we are in November, I have been scrambling to keep up with fellow food bloggers and their uses for pumpkin, pears and apples. They have also been writing about what and who they are grateful for having in their lives. Although I am overwhelmed with gratitude from the moment I wake up every morning and cannot begin to put into words how grateful I am for everything I have, I thought I should at least try.
Every post I will put a few things I am grateful for, no matter how small. And in the comments I would love to read about even the simplest of things my fellow readers are grateful for as well. =]

  • Tim. I am grateful for having met my other half, he completes me in every way and inspires me every day (and even makes me rhyme) 
  • My family- they push me, believe in me and help me see what others are too afraid to reveal.
  • My blog- This site drives me, it pushes me to be responsible, meet deadlines and express myself through my writing. I feel I am developing and unfolding as a writer because of it. 
  •  My camera- It was a birthday present from my fiance and has been my best friend ever since. Most girls my age carry a puppy or baby in their arms, I carry my camera proudly while living vicariously through  my lens.

Last week Tim and I made a fabulous seared barramundi with pear persimmon chutney and sauteed rainbow chard. A mouth watering and very guilt free way of indulging in a fish entree while making use of nature's November fruits. Swiss chard, pears and persimmons decorate this dish by adding bright color along with a bright fresh and filling taste that leaves you satisfied and guilt-free. After brainstorming ideas on how to use the persimmon, a fruit neither Tim or I had cooked with before, he came up with the brilliant idea of a healthy Persimmon Pear Chutney. Taking a bite with a bit of each component makes for a delicately flavored light entree.

*How about that Simpsons episode last night on food bloggers and food snobs? I absolutely loved it!

Seared Barramundi w/ Persimmon Pear Chutney & Sauteed Rainbow Chard

Seared Barramundi

  • Barramundi Filet with skin on
  • 2 tablespoons of canola
  • 1 tablespoon of whole butter
  • Salt and pepper 

  1. After generously seasoning both sides of the filet, place oil and butter in a smoking hot pan on high until a light smoke ring comes off of it, place filet skin side down, pressing down firmly until the filet relaxes flat.
  2. Turn heat down to medium immediately. Cook on that one side until you see a nice golden brown ring around the filet (takes about a minute)
  3. Flip filet, finish for about 20 seconds on the flesh side. Allow to rest for about a half minute and serve. 

Persimmon Pear Chutney

  • 2 bosc pears diced
  • 1 persimmon peeled and diced
  • ¼ cup of golden raisins
  • 2 cloves of star anise
  • ½ tablespoon of toasted cumin seeds
  • Kosher salt for seasoning
  • ¼ cup of water
  • Touch of brown sugar

  1. Throw all ingredients in a medium sized pan on medium heat, cook until they become a jam like texture. 
  2. Remove star anise and serve.

Sauteed Swiss Rainbow Chard
  • 1 bunch of swiss rainbow chard, peel leaves off stems
  • 1 stem of each color, slice thin on a bias
  • 1 1/2 cloves of garlic, sliced thin
  • Salt and pepper to taste
  • Olive oil, enough to coat pan
  1. Blanch in hot water, shock in ice cold water making sure to ring the excess water out.
  2. In a medium sized pan place olive oil, saute chard in garlic and season with salt and pepper, serve immediately. 
*Linked over at Wonka Wednesdays


  1. I love barramundi, but I've never had it with chutney - very delicious sounding, and as always, I love your photography!

  2. Just beautifully presented, interesting elegant sauce. I am not familiar with barramundi...looks wonderful!

  3. That looks so awesome and tasty!

    Congrats on your new writing position!

  4. Congratulations on your new job! SO exciting! And this fish and accompanying dishes are gorgeous!!! Truly a delicious, gourmet meal~

  5. Thanks guys! I'm super psyched to be a part of their team, I'm a real writer now =]

  6. Congratulations, well done! Life is good!

  7. Lovely post, lovely recipe, and congrats on your new apartment and food writing gig!

  8. Congrats and good luck on your new job! You're an awesome writer so I'm pretty sure you'll do well!!!
    This dish you just shared looks so scrumptious. Haven't tried Barramundi but I love fish, so I bet I will like it too!

  9. Chutneys and fish just go so well together. What an elegant dish that makes these November fruits shine =)

  10. that makes for a scrumptious meal! am sure the chutney and the fish compliment each other perfectly.

  11. This is a delicious plate of food! That chutney sounds really fantastic! And I love all the things you are thankful for! :)


Thanks for stopping by! Got a question, comment, recipe suggestion? I'd love to hear from you. =]