Grilled Barramundi with Greek Salad by Jack The Greek
Simple, fresh and full of Mediterranean flavour, this grilled barramundi is Jack The Greek at his best. Cooked on the outdoor gas BBQ hotplate, the fish gets a crisp skin and flaky flesh, then it’s served with a Greek salad dressed in Olea Pia Koroneiki Extra Virgin Olive Oil.
Ingredients
Barramundi
- 1 Humpty Doo saltwater barramundi fillet
- Olea Pia Koroneiki Extra Virgin Olive Oil
- MYST Fish Blend spice mix from Three Olives Pantry
Greek salad
- Tomato, sliced
- Cucumber, sliced
- Red onion, sliced
- Aegean Greek Golden Peppers
- Goats cheese or feta
- Olea Pia Koroneiki Extra Virgin Olive Oil
- MYST Olympus Sea Salt
Method
- Heat the hotplate. Preheat the BBQ hotplate until hot, then lightly oil it.
- Season the fish. Coat the barramundi with Olea Pia Koroneiki Extra Virgin Olive Oil, then season with MYST Fish Blend from Three Olives Pantry.
- Cook. Place the fillet skin-side down first. Cook until the skin is crisp and the fish is nearly cooked through, then carefully turn and finish cooking until the flesh flakes easily.
- Make the salad. Toss the tomato, cucumber, Golden Peppers and red onion with extra virgin olive oil. Add the goats cheese or feta and a pinch of MYST Olympus Sea Salt.
- Serve. Plate the barramundi straight away with the Greek salad on the side.
Tips
- Skin-side down first. This is what gives you that crisp skin, so resist the urge to move the fillet early.
- Turn with care. Use a wide spatula and turn the fillet once so it stays in one piece.
- Goats cheese or feta? Both work well. Goats cheese is creamier, while feta is saltier and tangier, so go easy on the sea salt if you use feta.
- Make it a meal: Serve with warm flatbread or roast potatoes.
Made with Olea Pia Koroneiki Extra Virgin Olive Oil, MYST Fish Blend and MYST Olympus Sea Salt. Recipe by Jack The Greek.