Crispy-skinned Barramundi With Pineapple & Mint Salad

11 Ingredients

Number of servings

520grams Humpty Doo Barramundi Fresh Australian Skin On Portions
1tablespoons sea salt flakes
1/3 cup extra virgin olive oil
1/2 small pineapple, peeled, core removed
1 Lebanese cucumber, halved lengthways, thinly sliced
1 small red capsicum, cut into 2cm pieces
1 small red onion, halved, thinly sliced
60grams baby rocket leaves
1/4 bunch mint, leaves picked
2 limes
2 cloves garlic, crushed

Nutrition per serving

20% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

With a buttery flavour and succulent texture, Humpty Doo Barramundi's premium saltwater barramundi makes every meal go swimmingly.

Method

Step 1 of 4

Place fish, skin-side up, on a clean work surface. Pat skin dry with paper towel. Rub sea salt into skin.

Step 2 of 4

Heat half the oil in a large frying pan over medium heat. Add fish, skin-side down. Cook for 7 minutes or until skin is crispy. Turn and cook for 5 minutes more, or until fish is cooked through. Transfer to a plate. Cover loosely with foil and rest for 2 minutes.

Step 3 of 4

Meanwhile, cut pineapple in half lengthways. Thinly slice into rough pieces. Combine pineapple, cucumber, capsicum, onion, rocket and mint in a large bowl. Juice 1 lime. Add lime juice, garlic and remaining oil to salad and toss to combine.

Step 4 of 4

Cut remaining lime into wedges. Serve fish with pineapple and mint salad.

Crispy-skinned Barramundi With Pineapple Salsa

Difficulty

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