Grilled Barramundi with Avocado Orange Salsa

Serves: 6

Prep Time: 20

Cook Time: 10

Ingredients

  • Six, 6oz Barramundi fillets (each should be 2 to 3 inches wide)
  • 1 1/2 tsp kosher salt (1/4 tsp to 1/2 tsp per fillet)
  • 1/2 tsp fresh ground black pepper
  • 2 tsp vegetable oil

Avocado Salsa

  • 1 ripe avocado
  • Juice of 1/2 lime
  • 1 red bell pepper
  • 1 orange
  • 1 scallion
  • Salt and pepper

Preparation

  1. Prepare the grill: Start by setting the grill up for cooking with direct high heat. Preheat the grill for 15 minutes, then clean the grill grate thoroughly. For my Weber Summit, I turn all the burners to to high and wait fifteen minutes. Then I brush the grate with my grill brush, and wipe the grate with a paper towel dipped in vegetable oil.
  2. Prepare the barramundi: While the grill is preheating, sprinkle the barramundi filets with the salt and pepper, then rub with the vegetable oil.
  3. Prepare the avocado salsa: Cut the avocado into a 1/2" dice, and toss in a small bowl with the lime juice. Cut the red bell pepper into a 1/2" dice, section the orange (directions here) , and dice the scallion. Add all these to the bowl with the avocado, and toss to combine. Add salt and pepper to taste.
  4. Grill the barramundi: Place the barramundi on the grill over direct high heat, flesh side down. Grill for three minutes, then gently work a spatula under the barramundi and flip skin side down. Grill for three more minutes, or until the barramundi is just opaque in the thickest part; I check by pushing along the natural seams with a paring knife. It is OK to let it cook longer on this side; the skin will protect the fish from burning. Once it is done, gently work a spatula under the barramundi and move to a platter.


To serve, spoon a heaping tablespoon of avocado salsa over each barramundi filet. Serve, passing any extra salsa at the table.

Notes:

Equipment:
Grill  (Mike used a Weber Summit)

Recipe Source:

Recipe courtesy of Mike at Dad Cooks Dinner

Inspired by Paul Greenbery Four Fish: The Future of the Last Wild Food

Visit Mike's blog for beautiful photos of each step.

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