Pan Seared Barramundi with a Sangria sauce and Cantaloupe Pearls

Serves 2

2 Barramundi fillets

2 cups Sangria wine

2 cups veggie broth

1 TBs orange zest

2 TBs orange juice

12 cantaloupe balls

Heat wine, zest on high until reduced by 3/4. Then add broth and balls. Cook until reduced to 1/2 cup. Add flour until thick , ad you like.

Cook fish / salt and pepper … 3-4 minutes per side. Top with sauce.

Quick. Simple. This fish is awesome- flaky, white, buttery…. try this fish. Look for Australian origin. Clean and flavorful fish.