From the barbecue to your plate in 20 minutes, this Barramundi with Grilled Corn Salad recipe will take the hassle out of dinner yet so delicious.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
2 corn cobs, husks and silks removed
4 Coles Australian Barramundi Portions Skin On, thawed
2 tbsp extra virgin olive oil
2 zucchini, peeled into ribbons
⅓ cup mint leaves
2 tbsp lemon juice
1 garlic clove, crushed
2 tbsp chopped pistachios
Lemon zest, to serve
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until tender and charred. Set aside to cool slightly. Use a small serrated knife to cut down the side of the corn to release the kernels. Transfer to a bowl.
Step 2
Meanwhile, heat a barbecue flat plate or large frying pan on high. Coat the barramundi in half the oil. Cook for 3 mins each side or until cooked through.
Step 3
Add the zucchini and mint leaves to the corn in the bowl. Combine the lemon juice, garlic and remaining oil in a bowl. Divide the corn salad and barramundi among serving plates. Drizzle with the dressing. Sprinkle with lemon zest and pistachio. Season. Serve with lemon wedges.
