Here’s a dinner that’s fast, tasty, healthy, and just right for a summer evening.
If there’s no barramundi available you can choose whatever’s fresh and local from the fish shop. The pineapple salsa is really versatile, too. Try it with grilled chicken or fish in a soft taco shell for another quick and delicious dinner.
Serves: 4
Preparation time: 15 minutes
Cooking time: 5 minutes
Ingredients
- ½ fresh pineapple, peeled and finely diced
- 3 small red chillies, deseeded and finely sliced
- ½ small red onion, finely diced
- ¼ cup coriander leaves, chopped
- ¹⁄³ cup mint leaves, finely chopped
- 1 lime, zested and juiced
- 1 tablespoon caster sugar
- 2 tablespoons olive oil
- 25 g butter
- 4 barramundi fillets (about 1 kg), skin on
Method
In a medium bowl combine the pineapple, chilli, onion, coriander, mint and lime zest. In a separate bowl, stir the lime juice and sugar together until the sugar has dissolved. Toss the dressing through the salsa.
To cook the barramundi, heat the flat plate of the barbecue (or a chef’s pan on the stove) to medium-high and drizzle the oil over. Add the butter – it should foam straight away, and start to go brown, but not burn.
Place the fish on the plate skin-side down and cook for 2-3 minutes. Using a spatula, very carefully turn the fish over. Handle with care so the fish doesn’t break up. It should have some lovely golden brown bits. Cook for a further 1-2 minutes and lift carefully onto a serving platter. Serve with the pineapple salsa.
Note: You can make the salsa ahead of time,and refrigerate until needed. Return to room temperature to serve.
This is an impressive entree that can be made ahead, then finished off just before serving.
These punchy little lemon cakes remain one of my favourite memories from Season One of MasterChef. They won me a mystery box challenge and became one of my most-requested recipes.
A meat-free take on the classic dish, this hearty hot pot is packed with lentils, mushrooms and carrots. Swap the Worcestershire sauce for Henderson's Relish for a fully vegetarian version.
Inspired by the classic pasta dish, this easy one-pot dish sees cod fillets cooked in a rich tomato sauce with olives, capers and anchovies.
A wholesome comfort classic, this warming one-pot casserole is ideal for cold winter evenings.
This simple tomato pasta is stirred through with Boursin cheese to create a silky smooth creamy sauce.
You have got to love the English language for its various dialects and cultural differences! Here is a case in point: a British biscuit is what North Americans call a cookie, but biscuits in North America are more like British scones.
