I grew up in the landlocked state of Vermont and with that background I approached any "new" fish (beyond the trio of flounder, haddock and scallops) with suspicion. The pandemic lock -down changed everything: time to order out to have supplies delivered. It was also time to try something new. What? Barramundi? Why not?! NYSteak&Seafood has excellent fish products so I took a chance. When the fillets arrived I dusted each side with panko breadcrumbs. put the skillet on high with a dash of canola oil and plopped the fillets in the heated pan to cook about 3-4 minutes on each side. A light squeeze of lemon was all I added. First bite: delicious: flaky, light, every bit as tasty as filet of sole. Now it will be a regular for lunch and dinner as well as the breakfast table!