Title: Grilled Barramundi with Plum Chilli Lime Salsa
Ingredients:
- 2 barramundi fillets
- 2 plums, diced
- 1 red chilli, finely chopped
- 1 lime, juiced
- 1 tbsp olive oil
- Salt and pepper to taste
Method:
1. Preheat grill to medium-high heat.
2. In a bowl, combine diced plums, chopped red chilli, lime juice, olive oil, salt, and pepper to make the salsa. Set aside.
3. Season barramundi fillets with salt and pepper on both sides.
4. Place barramundi fillets on the grill and cook for 4-5 minutes per side, or until fish is cooked through and has grill marks.
5. Serve grilled barramundi fillets topped with plum chilli lime salsa. Enjoy!
Title: Authentic Australian Grilled Barramundi with Plum Chilli Lime Salsa
Ingredients:
- 4 barramundi fillets
- 2 plums, diced
- 1 red chilli, finely chopped
- Juice of 1 lime
- 2 tablespoons chopped fresh coriander
- Salt and pepper, to taste
- Olive oil
Method:
1. Preheat grill to medium-high heat.
2. Season barramundi fillets with salt, pepper, and a drizzle of olive oil.
3. Place barramundi fillets on the grill and cook for 4-5 minutes per side, or until fish is cooked through and flakes easily with a fork.
4. In a bowl, combine diced plums, chopped red chilli, lime juice, chopped coriander, and a pinch of salt. Mix well to combine.
5. Serve grilled barramundi fillets topped with plum chilli lime salsa. Enjoy!
Title: Japanese Miso Glazed Barramundi with Plum Shiso Lime Salsa
Ingredients:
- 4 barramundi fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 1 tbsp soy sauce
- 2 plums, diced
- 1 tbsp shiso leaves, finely chopped
- Juice of 1 lime
- Salt and pepper to taste
- Sesame seeds, for garnish
Step-by-step method:
1. Preheat the grill to medium-high heat.
2. In a small bowl, mix together the white miso paste, mirin, and soy sauce to create the glaze.
3. Season the barramundi fillets with salt and pepper, then brush the miso glaze on both sides of the fillets.
4. Grill the barramundi fillets for 4-5 minutes on each side, or until cooked through and caramelized.
5. In a separate bowl, combine the diced plums, chopped shiso leaves, lime juice, and a pinch of salt to create the salsa.
6. Serve the grilled barramundi fillets topped with the plum shiso lime salsa and garnish with sesame seeds. Enjoy!