On a recent trip to the Humpy Doo Barramundi Farm in Darwin, Miguel donned a cricket helmet and snagged a barra with his own two hands. The decision went to the third umpire, but alas, the barra was declared out and sent to the hotplate to be served alongside a cherry tomato salad.
INGREDIENTS
• 30g butter (15g per fillet)
• 2 x 200g barramundi fillets, skin on
• 1 punnet cherry tomatoes, on the vine Salad
• 1 punnet mixed heirloom cherry tomatoes, cut in quarters
• 1 tbsp large capers
• 1 bunch chives, finely chopped
• 4 wedges preserved lemon, finely sliced
• 50g sundried tomatoes
• 10 black olives
• 2 tbsp Persian fetta
• 1 baby cos, leaves only, washed
• 1/2 fennel bulb, sliced finely using a mandolin
• Salt and pepper
• Large drizzle of extra virgin olive oil
METHOD
• Dry the skin of the barramundi with paper towel. Score fish, making five incisions with a sharp knife along the surface of the skin. Season heavily with at least two teaspoons of salt on each fillet.
• Add a knob of butter to hotplate on the BBQ. Once the butter has melted, place fish skin down and cook for at least 8 minutes. Do not turn over. Cook tomatoes on the hotplate next to the fish until soft.
• To finish the fish, place the uncooked side on top of the tomatoes, keeping the fish off the hotplate. Cook for a further 3 minutes.
• To make the salad, toss all ingredients in a bowl, lightly.
• Season. Serve with fish and roasted tomatoes.
• Wash down with a fresh El Toro Loco pale ale from Miguel’s new beverage range.
“To finish the fish, place the uncooked side on top of the tomatoes, keeping the fish off the hotplate.”
Recent Comments