1/2 fresh pineapple, peeled and finely diced
3 small red chillis, deseeded and finely sliced
1/2 small red onion, finely diced
1/4 cup coriander leaves, chopped
1/3 cup mint leaves, finely chopped
1 lime, zested and juiced
1 Tbs caster sugar
2 Tbs olive oil
25 g butter
4 barramundi fillets (about 1 kg), skin on
Note:
You can make the salsa ahead of time and refrigerate until needed. Return to room temperature to serve.
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 a barbeque (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, cook for 2-3 minutes. Using a spatula, very carefully turn the fish over handling with care so it 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 pineapple salsa.
Credits: This is an edited extract from ‘Classic’ by Julie Goodwin, Penguin Books Australia, RRP $39.99
Photo Credits: This is an edited extract from ‘Classic’ by Julie Goodwin, Penguin Books Australia, RRP $39.99
