2 tbs olive oil
4 x 150g barramundi fillets skin scored
1 lime quartered *to serve
1 handful mint leaves *to serve
450g fresh pineapple chopped trimmed
1/2 red capsicum chopped deseeded small
1/2 red onion finely chopped
1 red chilli small finely chopped
3 tsp fresh lime juice
2 tsp olive oil
2 tbs fresh mint chopped
- To make the salsa, combine the pineapple, capsicum, onion, chilli, lime juice and oil in a bowl. Cover with plastic wrap and place in the fridge for 1 hour to allow the flavours to develop. Stir through the mint.
- Heat the oil in a large non-stick frying pan. Cook the fish, skin-side down for 4 minutes or until crisp. Turn and cook for a further 2 minutes or until cooked through.
- Serve the barramundi with the salsa, lime wedges and extra mint leaves.
Credits: Best Recipes