Crispy Skin Barramundi with Tomato Salsa

Category, CuisineDifficultyBeginner

Yields2 Servings
Prep 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.

 2 barramundi fillets, skin on
 Olive oil
 2 ¾ tsp teaspoon Sea salt
 2 ¾ tsp teaspoon Freshly ground black pepper
SALSA
 4 tsp teaspoons olive oil
 2 tsp teaspoons red wine vinegar
 1 tsp teaspoon brown sugar
 1 small garlic clove, crushed
 ¼ tsp teaspoon sea salt
 ¼ tsp teaspoon freshly ground black pepper
 2 ripe tomatoes, deseeded, diced
 ¼ red onion, finely chopped
 2 tbsp 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

 2 barramundi fillets, skin on
 Olive oil
 2 ¾ tsp teaspoon Sea salt
 2 ¾ tsp teaspoon Freshly ground black pepper
SALSA
 4 tsp teaspoons olive oil
 2 tsp teaspoons red wine vinegar
 1 tsp teaspoon brown sugar
 1 small garlic clove, crushed
 ¼ tsp teaspoon sea salt
 ¼ tsp teaspoon freshly ground black pepper
 2 ripe tomatoes, deseeded, diced
 ¼ red onion, finely chopped
 2 tbsp 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

Crispy Skin Barramundi with Tomato Salsa
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