The sweet and mild flavoured, yet firm flesh of barramundi pairs perfectly with tart and crunchy pickled onion along with the fresh and zesty salsa verde. A simple seafood dish that satisfies all the senses. The delicate skin of barramundi is prone to sticking on the cooking grills. Use a barbecue-safe frying pan to guarantee easy, crispy-skin results.
Instructions
- To make the quick pickled onion, in a bowl mix together the vinegar, sugar, and salt. Stir to start dissolving the salt and sugar. Add the onion, submerging it completely in the liquid. Set aside until required. This is best done at least 30 minutes in advance.
- To make the salsa verde, in a separate bowl, combine the finely chopped herbs, capers, lemon juice, and olive oil. Season to taste.
- Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) with a large Weber Q Ware (rectangle) frying pan, and preheat as directed. Refer to Step 7 for information on set up methods on a Premium Gas Barbecue.
- Prepare the barbecue for cooking using direct medium-high heat (210°C-250°C) with a large Weber Q Ware (rectangle) frying pan, and preheat as directed. Refer to Step 7 for information on set up methods on a Weber Q.
- Prepare the charcoal barbecue for cooking using direct medium-high heat (210°C-250°C) with a large Weber Q Ware (rectangle) frying pan. Refer to Step 7 for information on how to set up a Weber Kettle.
- Lightly coat the barramundi fillets with olive oil, salt and pepper.
- Once the barbecue and pan has preheated, add the barramundi fillets to the frying pan, skin side down first. Pan fry over direct medium-high heat with the lid closed, for 4 minutes, or until the skin is golden and crispy. Flip the fillets over and cook for a further 3 to 4 minutes, or until just cooked through.
- Once the barbecue and pan has preheated, add the barramundi fillets to the frying pan, skin side down first. Pan fry over direct medium-high heat with the lid closed, for 4 minutes, or until the skin is golden and crispy. Flip the fillets over and cook for a further 3 to 4 minutes, or until just cooked through.
- Once the barbecue and pan has preheated, add the barramundi fillets to the frying pan, skin side down first. Pan fry over direct medium-high heat with the lid closed, for 4 minutes, or until the skin is golden and crispy. Flip the fillets over and cook for a further 3 to 4 minutes, or until just cooked through.
- Once the barramundi has cooked, remove it from the barbecue. Serve the barramundi with drained pickled onion, salsa verde, and your favourite grilled vegetables.
Quick Pickled Onion:
Salsa Verde
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