Crispy skinned barramundi with grapefruit and fennel salad

Crispy skinned barramundi with grapefruit and fennel salad

Ingredients:

2 barramundi fillets

2½ grapefruit (2x segmented)

1 fennel, finely sliced

100g spinach, washed and drained

¼ cup mint leaves, roughly chopped

¼ cup flaked almonds (sunflower seeds as an alternative)

1 tbsp extra virgin olive oil

 

Dressing

Juice from ½ grapefruit

1 tsp Dijon mustard

2 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 tsp honey

Salt and pepper to taste

 

Method:

  1. Pat the barramundi fillets dry with a paper towel. Score the skin with a sharp knife, making small parallel cuts to penetrate the skin but not the flesh. 
  2. Liberally sprinkle salt over the skin and leave for 10 minutes. Remove salt and blot dry with a paper towel. This step draws the moisture out of the skin, ensuring you end up with crispy skin.
  3. Heat oil in a large, non-stick frying pan over medium-high heat. Place the fillets skin side down into the pan and cook for 3-4 minutes or until the skin is golden brown.
  4. Turn the fillets over and take off the heat. Cook for a further 1-2 minutes or until just cooked through. Remove them from the pan and set aside.
  5. Meanwhile, add the salad ingredients to a bowl and mix well.
  6. Add dressing ingredients and shake well in a dressing container or screw-top jar. 
  7. Drizzle dressing over the salad and toss to combine before serving.
  8. Serve fish with a generous amount of salad.

 

Serves 2

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