Name: Barramundi with pineapple salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 4 220g barramundi fillets, skin on; 2 teaspoon sea salt flakes; 40 gram butter; 1/2 peeled, chopped fresh pineapple; 1 finely sliced red onion; 1 grated zest, juice, plus wedges to serve lime; 2 tablespoon extra-virgin olive oil; 1 tablespoon red wine vinegar; 1 bunch mint, leaves picked; 1 bunch basil, leaves picked; lime wedges, to serve

Barramundi with pineapple salad

This recipe combines Australia's favourite and most versatile fish with a zesty pineapple salad. A super-fresh and delicious dish that can be table-ready in under 30 minutes.

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Serves 4

Prep

15M

Cook

Total

20M

Ingredients

4 220g barramundi fillets, skin on

2 teaspoon sea salt flakes

40 gram butter

1/2 peeled, chopped fresh pineapple

1 finely sliced red onion

1 grated zest, juice, plus wedges to serve lime

2 tablespoon extra-virgin olive oil

1 tablespoon red wine vinegar

1 bunch mint, leaves picked

1 bunch basil, leaves picked

lime wedges, to serve

Method

1.Sprinkle fish skin generously with salt.

2.In a large frying pan or barbecue plate, heat butter until foaming.

3.Cook fish skin-side down 3-4 minutes or until skin is crisp and sides opaque. Turn and cook 1-2 minutes, until cooked through.

4.Meanwhile, in a large bowl, combine pineapple, onion, zest, juice, oil and vinegar. Season to taste. Toss herbs through just before serving.

5.Serve fish with salad and lime wedges.

For a heartier meal, you can add jacket potatoes or sliced barbecued potato.
Note

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Ingredients

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