Yields2 ServingsPrep Time15 minsCook Time12 minsTotal Time27 mins
There is no better way to cook seafood than on your barbecue. For ease and best results, use a non-stick Weber Frying Pan to get perfectly crispy, golden skin. Alternatively you can cook fish fillets straight on the cooking grill.
2barramundi fillets, skin on
Olive oil
2 ¾tspteaspoon Sea salt
2 ¾tsp teaspoon Freshly ground black pepper
SALSA
4tspteaspoons olive oil
2tspteaspoons red wine vinegar
1tsp teaspoon brown sugar
1 small garlic clove, crushed
¼tspteaspoon sea salt
¼tspteaspoon freshly ground black pepper
2ripe tomatoes, deseeded, diced
¼red onion, finely chopped
2tbsp tablespoons finely chopped fresh basil
1
Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a Weber Ware Frying Pan or hotplate.
2
Lightly oil the barramundi fillets, season with salt and pepper.
3
To make the tomato salsa: in a medium bowl, combine the garlic, sugar, salt, pepper, olive oil and vinegar. Stir until the sugar and salt have dissolved. Add the tomatoes, onion and basil. Toss to combine. Set aside until required.
4
Place the barramundi fillets in the frying pan or on the hotplate, skin side down first and cook over direct medium heat for 7 minutes, with the lid closed, or until the skin is golden and crispy.
5
Using silicone tongs, flip the barramundi over and cook for a further 4 to 5 minutes, or until cooked through (the flesh will start to flake apart).
6
Serve the barramundi fillets with the tomato salsa
Ingredients
2barramundi fillets, skin on
Olive oil
2 ¾tspteaspoon Sea salt
2 ¾tsp teaspoon Freshly ground black pepper
SALSA
4tspteaspoons olive oil
2tspteaspoons red wine vinegar
1tsp teaspoon brown sugar
1 small garlic clove, crushed
¼tspteaspoon sea salt
¼tspteaspoon freshly ground black pepper
2ripe tomatoes, deseeded, diced
¼red onion, finely chopped
2tbsp tablespoons finely chopped fresh basil
Directions
1
Prepare the barbecue for direct cooking over medium heat (180°C to 230°C) with a Weber Ware Frying Pan or hotplate.
2
Lightly oil the barramundi fillets, season with salt and pepper.
3
To make the tomato salsa: in a medium bowl, combine the garlic, sugar, salt, pepper, olive oil and vinegar. Stir until the sugar and salt have dissolved. Add the tomatoes, onion and basil. Toss to combine. Set aside until required.
4
Place the barramundi fillets in the frying pan or on the hotplate, skin side down first and cook over direct medium heat for 7 minutes, with the lid closed, or until the skin is golden and crispy.
5
Using silicone tongs, flip the barramundi over and cook for a further 4 to 5 minutes, or until cooked through (the flesh will start to flake apart).
6
Serve the barramundi fillets with the tomato salsa
