ingredients
11/2 tbsp chopped fresh thyme leaves
3 tsp smoked paprika
3 tsp ground cumin
1 lemon, rind finely grated, juiced
4 (about 125g each) barramundi fillets, skin on
2 corncobs
2 bunches asparagus, trimmed
1 long fresh red chilli, deseeded, finely chopped
2 tsp extra virgin olive oil
1 butter lettuce, leaves torn
1 fresh mango, peeled, cut into cubes
1/2 cup fresh mint leaves
method
- Combine the thyme, paprika, cumin and lemon rind on a large plate. Dip the barramundi into spice mixture, pressing firmly to coat.
- Preheat a barbecue grill or large chargrill pan on high. Lightly spray corncobs, asparagus and barramundi with olive oil. Cook corn, turning, for 8-10 minutes or until lightly charred and tender. Cook barramundi for 2-3 minutes each side or until slightly charred and cooked to your liking, and asparagus for 2 minutes each side or until tender. Set aside corn to cool slightly. Use a sharp knife to cut down length of corncobs, close to core, to remove kernels. Slice asparagus in half lengthways.
- Whisk together the chilli, oil and 1 tbs lemon juice in a small bowl. Arrange the lettuce, mango, mint, asparagus and corn on a serving platter. Top with the barramundi and drizzle over dressing to serve.
recipe notes
Use any type of firm, white-fleshed fish or salmon, if you prefer.
Credits: Taste