Barbecued barramundi with mango and basil dressing
Fish
30 Min
medium
4 People
Rating starstarstarstarstar
Local Cone bay Barramundi cooked with crispy skin and served on a crunchy salad with a creamy mango, basil and lime dressing.

No Fish option - replacement is chicken schnitzels.
1. Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes, or until cooked al dente. Drain and rinse in cold water.

2. Scoop out mango flesh and blend with basil leaves, grated lime zest, 2 tbsp olive oil and 2 tbsp water until smooth using a stick mixer. Season well with salt and pepper to taste (see notes).

3. Slice avocado, lettuce, capsicum and celery. Trim and halve sugar snaps.

4. Rub barramundi with oil, salt and pepper. Cook on a heated barbecue or in a frypan for 3-4 minutes on each side, or until cooked through.

5. Layer the salad ingredients with quinoa on a serving platter. Serve with barramundi and lime cut into wedges.

Notes:
If the mango is very ripe, add a bit of white wine vinegar to the sauce and make sure to salt well to balance the sweetness. 



Rub barramundi with oil and salt, cook skin-side down on a pre-heated barbecue or frypan for crispy skin. 
Serve quinoa on the side if you prefer. 



No Fish option - replacement is chicken schnitzels.
mixed quinoa 150g

mango 1
basil 1 packet
lime 1

avocado 1
baby cos lettuce 1
red capsicum 1
celery 2 sticks
snow peas 1 punnet

barramundi 2 packets

From your pantry:
olive oil + oil (for cooking), salt, pepper