Barbecued Barramundi on a Grilled Corn Salad
Some call Barramundi a "Super Fish" based on its delicious flavor and overwhelming health benefits. I personally thought it was the definitive Australian comedy franchise of the 80's What? It's Crocodile Dundee not, oh sorry I really thought it was Crocodile Barramundi, now I'm just embarrassed but not surprisingly still hungry, lets cook
How It's Done
4 Barramundi fillets
6 to 8 ounces each, skin on and scaled
Salt and Pepper
2 ears of corn husked 1 bunch asparagus, trimmed
3 tablespoon olive oil plus more for brushing the fish and vegetables
4 teaspoons of white wine vinegar
1 teaspoon of Dijon mustard
1 clove garlic, minced teaspoon of smoked paprika
1-5 ounce package of mixed field greens or a favorite salad green of yours
2 large tomatoes cut into bite size pieces
1 large or 2 small scallions sliced thin white and green parts
Preheat the grill to medium high heatBrush corn and asparagus with olive oil and season with salt and pepper and then do the same to the Barramundi on both sides.
Place the Corn and Asparagus on the grill; close lid and grill, turning the corn and asparagus as needed, or until the Asparagus is crisp tender (6 to min.) and the Corn slightly charred and tender ( 15 min).
Transfer the Corn and Asparagus to a cutting board Next cook the fish on the grill, flesh side down first, for 3 to 4 minutes per side or until the fish is just opaque when fork tested.
Meanwhile in a small bowl whisk together the vinegar, mustard, garlic, paprika and olive oil, and season to taste with salt and pepper.
When the fish is done transfer to a plate and tent to keep warm.
Cut the Corn off the husk and slice the Asparagus into 1 inch diagonal pieces.
Toss the mixed greens, scallions, tomato, corn and asparagus in a large bowl with the dressing.
Divide the salad among 4 plates and top with the Barramundi fillet. I love this dish and would love to try your interpretation. So should you invite me over, I promise to favor you with a private concert, that's right, just me and my Didgeridoo it's an acquired taste with a deep soulful feel mate.