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Pan Seared Barramundi with Pomegranate Sauce and Brown Butter Squash Puree
AUSTRALIS10Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. butternut squash (peeled, seeded, and cut into large cubes)
- 6 Tbsp. butter (plus 3 tablespoons butter, divided)
- salt
- pepper
- 1 tsp. olive oil (divided)
- 2 Tbsp. shallots (minced)
- 1 sprig fresh rosemary
- 3/4 cup dry white wine
- 1 1/2 cups pomegranate juice
- 4 barramundi fillets (skin on or off)
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