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Pan-fried barramundi with Mexican salad

Pan-fried barramundi with Mexican salad

2
Points®
Total Time
35 min
Prep
20 min
Cook
15 min
Serves
4
Difficulty
Moderate
Pan-fried barramundi is a real treat for the tastebuds, but this Mexican salad is equally impressive. The secret? Chargrilling the corn cobs to unleash the juice.

Ingredients

Corn

1 cob(s), large, silk and husk removed

Barramundi, raw

600 g, skin on (buy 4 x150g)

Iceberg lettuce

⅛ head(s), medium, leaves seperated, torn

Green capsicum

1 medium, chopped

Red capsicum

1 medium, chopped

Tomato(es)

2 medium, chopped

Canned red kidney beans, rinsed, drained

1 can(s), (300g can)

Red onion

½ medium, chopped

Avocado

1 small, chopped

Chilli sauce

2 tbs

Lime juice

¼ cup(s), (60ml)

Garlic

1 clove(s), crushed

Fresh coriander

½ cup(s)

Lime(s)

1 medium, cut into cheeks to serve

Oil spray

1 x 3 second spray(s)

Instructions

  1. Lightly spray a large frying pan with oil and heat over medium-high heat. Cook corn, turning, for 8‒10 minutes or until charred and tender. Transfer to a heatproof plate.
  2. Lightly spray barramundi on both sides with oil. Reheat same pan and cook barramundi for 2 minutes each side or until cooked. Transfer to a heatproof plate. Cover with foil to keep warm.
  3. Using a sharp knife, remove kernels from corn cob. Discard cob. Place corn, lettuce, capsicums, tomatoes, beans, onion and avocado in a large bowl. Whisk chilli sauce, juice and garlic together in a small jug. Dress salad with chilli mixture, tossing gently to combine. Divide salad among serving plates and serve with barramundi, coriander and lime cheeks.

Notes

TIP: Chilli sauce can vary in heat, so add to taste. You can use any white fish, trout or salmon in this recipe.

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