Crispy Skin Barramundi with Tomato Salsa
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Yields1 ServingCook Time10 minsTotal Time25 mins
 2 barramundi fillets, skin on
 Olive oil
 Sea salt
 Freshly ground black pepper
Tomato Salsa
 1 small garlic clove, crushed
 1 tsp brown sugar
 ¼ sea salt
 ¼ tsp freshly ground black pepper
 4 tsp olive oil
 2 tsp red wine vinegar
 2 ripe tomatoes, deseeded, diced
 ¼ red onion, finely chopped
1

Set up your barbecue for direct cooking with a Weber Q Large Frying Pan or hotplate. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing.

2

To make the tomato salsa. In a medium bowl, combine the garlic, olive oil, red wine vinegar, brown sugar, salt and pepper. Add the tomatoes, red onion and basil. Toss to combine. Set aside until required.

3

Lightly oil the barramundi fillets, season with salt and pepper.

4

Once the barbecue has preheated, adjust the burner(s) to medium. Place the barramundi fillets on the hotplate or in the frying pan, skin side down and cook for 7 minutes.

5

Turn the fillets and cook for a further 4 to 5 minutes, or until cooked through and starting to flake.

6

Serve the barramundi fillets with the tomato salsa.

Ingredients

 2 barramundi fillets, skin on
 Olive oil
 Sea salt
 Freshly ground black pepper
Tomato Salsa
 1 small garlic clove, crushed
 1 tsp brown sugar
 ¼ sea salt
 ¼ tsp freshly ground black pepper
 4 tsp olive oil
 2 tsp red wine vinegar
 2 ripe tomatoes, deseeded, diced
 ¼ red onion, finely chopped

Directions

1

Set up your barbecue for direct cooking with a Weber Q Large Frying Pan or hotplate. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing.

2

To make the tomato salsa. In a medium bowl, combine the garlic, olive oil, red wine vinegar, brown sugar, salt and pepper. Add the tomatoes, red onion and basil. Toss to combine. Set aside until required.

3

Lightly oil the barramundi fillets, season with salt and pepper.

4

Once the barbecue has preheated, adjust the burner(s) to medium. Place the barramundi fillets on the hotplate or in the frying pan, skin side down and cook for 7 minutes.

5

Turn the fillets and cook for a further 4 to 5 minutes, or until cooked through and starting to flake.

6

Serve the barramundi fillets with the tomato salsa.

Crispy Skin Barramundi with Tomato Salsa
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