Crispy skinned fish with a citrus salad is such a dream dinner for me This salad is light and fresh and cuts through the richness of the crispy skinned barramundi perfectly.
When you cook barramundi like this you get beautifully crisp skin, a golden sear and perfectly flakey fish. It’s a dream and good enough for me to actually want to cook something other than Salmon at home. Seriously though, it was time to expand my seafood repertoire and stop psting salmon recipes every fortnight!
I try to be sustainable in my fish choices so when buying barramundi I go for the farmed variety as it’s more sustainable with minimal environmental impacts associated with the farming of it. Whereas with Salmon it’s better to find wild caught. I use the sustainable seafood app to find this information, and this is in no way an ad or sponsored post for it just mentioning something that I find makes shopping for fish less confusing for me!
The citrus salad I serves this barramundi with is bright and fresh and the creaminess of the avocado is perfect with it. It’s such a simple dish, you could serve it with some steamed greens and crusty sourdough if you want a little more on your plate.
I know I’m a little radish obsessed but they’re super necessary here as they add a spicy peppery flavour to everything that plays really well with the sharp and sweet citrus salad and creamy avocado. This simple recipe can be ready in 15 minutes if you’ve got at least mediocre knife skills;)
Serves 2
Ingredients
2 x barramundi fillets, skin on
2 x oranges, zest removed from one.
1 ruby red grapefruit
1 avocado, finely sliced
3 radishes, finely sliced
2 limes
1/2 cup basil leaves, larger leaves torn in half
1 Tbs extra virgin olive oil
salt and pepper.
Directions
Remove the skin and pith from the oranges and grapefruit and slice into 2mm thick wheels. Place in a bowl with sliced radishes and set aside. If your board is covered in juice from the fruit reserve this and add to your dressing.
Dressing: Mix together the zest (orange and lime) and juice of the lime, the extra virgin olive oil a few cracks of pepper and a punch of salt.
Place the barramundi fillets in a bowl and drizzle with 1/2 the lime and oil mixture. Turn to coat. Heat a non stick pan on high heat and once hot add the barramundi, skin side down. Cook for approximately five minutes and then turn and finish cook for 4 minutes or until cooked through. Squeeze fresh lime over the non skin side.
Arrange avocado, radish, grapefruit, orange, and basil leaves on your serving plates. Drizzle generously with the dressing. Place the fish on the plate (either side up) and serve.
HH. x
