Grilled fish, some greens, a light Italian dressing, a squirt of lemon juice and a glass of iced tea. Sounds very summer-y, doesn’t it? Well, here I am, trying to catch the last few glimpses of summer before the cold snap of winter blankets us for the next 6 months or so.
Oh wait, the cold has already begun.
Nevertheless, last Sunday, I found myself busily doing my shopping at the local markets when I caught sight of one of the most beautiful slices of barramundi fillet ever. It was so moist and fresh I just couldn’t resist buying a few slabs and pop them on the grill – they were top quality and yet still affordable!
I tried my hand at designer plating and uh, I failed! Massively! I tried doing it the way they do in Masterchef and in restaurants but alas, I am a home cook who slabs on meat and sides and rice and potatoes generously on the plate. Who was I kidding? I’m no chef! Nevertheless, it still tasted great albeit the amateurish plating. Ah well.
Grilled Barramundi Fillets with Tossed Salad
Makes approximatey 3 servings
3 barramundi fillets
Olive oil
Salt and pepper
250g mixed mesculin leaves
1 tomato, sliced
Parmesan cheese, grated
Italian dressing
Lemon slices
Tartare sauce
1. Drizzle the olive oil on to the fish. Add freshly cracked salt and pepper.
2. Place grilling pan on top of the stove. Warm the pan before placing the fish. Cook for 2-3 minutes on each side. Remove and let rest for a few minutes.
3. Meanwhile, toss all the salad ingredients together.
4. Serve fish with salad, a few lemon wedges and tartare sauce.
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