Preparation time is 5minutes
Cook time is 10minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 4 barramundi fillets, skin on
- 1tablespoons extra virgin olive oil
- 3 limes
- 1/2 small pineapple, peeled and cored, diced
- 1/2 red onion, finely diced
- 200grams sweet solanato® tomatoes, halved
- 1/2 bunch mint, roughly chopped
- 1 long red chilli, deseeded, finely chopped
- 120grams baby spinach leaves
Nutrition per serving
1200kJ / 288Cal
1200 Kilojoules or 288 Calories
14% of daily energy intake*
Protein
27.2grams
Fat
14.6grams
Carbs
13.9grams
Sugars
8.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A great weekend dinner, this crispy-skinned barramundi pops alongside a minty, spicy pineapple and tomato salsa.
Method
Step 1 of 3
Pat fish skin dry with paper towels.
Step 2 of 3
Preheat barbecue plate on medium high. Brush barramundi fillets with oil. Cook for 6 minutes skin-side down. Flip and cook for 4 minutes, or until just cooked through.
Step 3 of 3
Meanwhile, juice 2 limes. Combine pineapple, onion, tomato, mint, chilli and lime juice in a bowl, then season. Place spinach on a large tray and top with fish and salsa. Cut remaining lime into cheeks and serve with fish.
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