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Recipe  •  17 August 2023


Barramundi fillet with pineapple salsa

Here’s a dinner that’s fast, tasty, healthy, and just right for a summer evening.

If there’s no barramundi available you can choose whatever’s fresh and local from the fish shop. The pineapple salsa is really versatile, too. Try it with grilled chicken or fish in a soft taco shell for another quick and delicious dinner.

Serves: 4

Preparation time: 15 minutes

Cooking time: 5 minutes


  • ½ fresh pineapple, peeled and finely diced
  • 3 small red chillies, deseeded and finely sliced
  • ½ small red onion, finely diced
  • ¼ cup coriander leaves, chopped
  • ¹⁄³ cup mint leaves, finely chopped
  • 1 lime, zested and juiced
  • 1 tablespoon caster sugar
  • 2 tablespoons olive oil
  • 25 g butter
  • 4 barramundi fillets (about 1 kg), skin on


In a medium bowl combine the pineapple, chilli, onion, coriander, mint and lime zest. In a separate bowl, stir the lime juice and sugar together until the sugar has dissolved. Toss the dressing through the salsa.

To cook the barramundi, heat the flat plate of the barbecue (or a chef’s pan on the stove) to medium-high and drizzle the oil over. Add the butter – it should foam straight away, and start to go brown, but not burn.

Place the fish on the plate skin-side down and cook for 2-3 minutes. Using a spatula, very carefully turn the fish over. Handle with care so the fish doesn’t break up. It should have some lovely golden brown bits. Cook for a further 1-2 minutes and lift carefully onto a serving platter. Serve with the pineapple salsa.


Note: You can make the salsa ahead of time,and refrigerate until needed. Return to room temperature to serve.

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