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Chargrilled barramundi with asparagus salad

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This Chargrilled barramundi with asparagus salad recipe is a game changer. Loaded with rice, greens and sweet corn, it’s a tasty dish that's quick and easy to make.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + cooling & standing time

Ingredients

  • 2 corn cobs, husks and silk removed
  • 1 tsp ground paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbs finely chopped flat-leaf parsley
  • 2 x 200g Coles Australian Barramundi Portions Skin Off, halved lengthways
  • 2 bunches asparagus, trimmed
  • 350g fennel, trimmed, thinly sliced
  • 60g baby rocket leaves
  • 1 spring onion, thinly sliced
  • 2 tbs white wine vinegar
  • 2 cups steamed brown rice
  • 1 long red chilli, cut into matchsticks (optional)
  • 2 tbs Coles Seed Mix

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Method

  1. Step 1

    Heat a barbecue grill or chargrill on medium. Add the corn and cook, turning, for 10 mins or until tender and lightly 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.
  2. Step 2

    Meanwhile, combine paprika, cumin, coriander and parsley in a small bowl. Rub barramundi with paprika mixture and lightly spray with olive oil spray. Cook on the grill for 3-4 mins each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
  3. Step 3

    Place asparagus in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 1 min. Refresh under cold water. Drain well. Add asparagus, fennel, rocket, spring onion and vinegar to corn in the bowl. Gently toss to combine.
  4. Step 4

    Divide rice and asparagus mixture among plates. Top with barramundi and sprinkle with chilli, if using, and seed mix.

    Chargrilled barramundi with asparagus salad

    Chargrilled barramundi with asparagus salad
    • Serves4
    • Cook time15 minutes
    • Prep time15 minutes, + cooling & standing time
    Ingredients
    • 2 corn cobs, husks and silk removed
    • 1 tsp ground paprika
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1 tbs finely chopped flat-leaf parsley
    • 2 x 200g Coles Australian Barramundi Portions Skin Off, halved lengthways
    • 2 bunches asparagus, trimmed
    • 350g fennel, trimmed, thinly sliced
    • 60g baby rocket leaves
    • 1 spring onion, thinly sliced
    • 2 tbs white wine vinegar
    • 2 cups steamed brown rice
    • 1 long red chilli, cut into matchsticks (optional)
    • 2 tbs Coles Seed Mix
      Description

      This Chargrilled barramundi with asparagus salad recipe is a game changer. Loaded with rice, greens and sweet corn, it’s a tasty dish that's quick and easy to make.

      Method
      1. Step 1

        Heat a barbecue grill or chargrill on medium. Add the corn and cook, turning, for 10 mins or until tender and lightly 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.
      2. Step 2

        Meanwhile, combine paprika, cumin, coriander and parsley in a small bowl. Rub barramundi with paprika mixture and lightly spray with olive oil spray. Cook on the grill for 3-4 mins each side or until cooked through. Transfer to a plate and cover with foil to keep warm.
      3. Step 3

        Place asparagus in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 1 min. Refresh under cold water. Drain well. Add asparagus, fennel, rocket, spring onion and vinegar to corn in the bowl. Gently toss to combine.
      4. Step 4

        Divide rice and asparagus mixture among plates. Top with barramundi and sprinkle with chilli, if using, and seed mix.