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Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth Recipe

Main Challenge: Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in an Asian Broth

Recipe courtesy Jeffrey Saad

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Total Reviews: 16

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  • on October 25, 2011

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    Made this tonight for 3 kids and hubby. they all loved it. I left out the sirachi on the kids dish and only used a dash for me. My husband was in heaven. Definitely will make this again. The garnish was great but I made to much, next i'll make just a 1/4 of it. Also, i didn't have any mirin so i used white vinegar and added a teaspoon of sugar as per a recipe i saw.

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  • on October 04, 2009

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    We used Cod with this recipe. Had it on Monday, soooo delicous! Then made it again with company on Saturday. They loved it and asked for the recipe. We added brown rice for Saturdays recipe and it soaks up the broth for extra flavor. Note that Mirim is with the asian seasonings and most grocers have it, but may not know it. Happy cooking!

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  • on October 03, 2009

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    This is such a wonderful recipe. It was pretty easy to do, but don't forget to make sure the scallops are dry so they sear easily or you'll over cook them.
    I made this for my family and friends and if they had a straw, they would have used it to drink the sauce. Tilapia never tasted so good. It was easy too. I can't wait to try it with different types of fish. And sorry Red Lobster, it was so good at home, I think we'll just eat mine (where we can lick the plate.
    Thanks Jeffrey.

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  • on September 12, 2009

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    We rushed out to try Jeffery's dish at the Red Lobster all the while hoping he would win. After dinner my hopes became stronger. I so wanted to learn more from Jeffery...Sad that he did not win...Foodnetwork's loss. I have made the recipe at home 3 times now. Twice with Tilapia and once when I was able to find Barramundi. It is terrific. I added some shiitakes and a little jasmine rice for the fish to sit on. It is now one of our staples...Love the creativity and spice...Jeffery, hope to see you again and learn more from you. Dawny

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  • on August 28, 2009

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    We made this at home and it's a new favorite.
    Thank you

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  • on August 16, 2009

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    COULD NOT WAIT TO MAKE THIS RECIPE AND FINALLY DID. OUTRAGOEOUS SAUCE. PERFECTLY SEASONED. MY NEW FAVORITE FISH RECIPE. TRIED IT WITH TILLAPIA, BUT WILL TRY WITH OTHER FISH. THIS GUY HAD THE PRESENCE AND APPEAL TO BE A GREAT NETWORK STAR.

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  • on August 03, 2009

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    I had this dish at our local Red Lobster tonight. The recipe itself looks great. The end product I had was nearly inedible. Way over the top on heat, the tilapia (that is the fish they used was overcooked by a long shot. So, while I am sure this is a great recipe it was evidently wasted on our restaurant.

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  • on July 30, 2009

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    Just so happend to be in the area where there stood Red Lobster awaiting my order. I remembered Jeff winning the challenge that Red Lobster would feature and boy oh, boy was it great!!!
    The broth was to die for. I regret not having ordered it with a side of white rice so I could have the remaining sauce. The Tilapia was well grilled and this dish caused me to try asparagus for the first time. It was fabulous. What a great lite meal. I can't wait to make it myself....with extra broth!! :
    I hope Jeff wins!!

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  • on July 26, 2009

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    Made Jeffrey's grilled Barramundi with Red Snapper I caught myself. I thought it was a great mixing of spices to create this tasty bouquet of flavors! I would order this at Red Lobster and will make it again at home. I usually will tweak a recipe and make it my own, but this one is jeffrey's!

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  • on July 25, 2009

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    I had Red Lobster's version with asparagus, red peppers, shrimp, scallops and cracked pepper coated talapia. It was excellent. I would go back and have it again. Jeff's sauce made the dish for me

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