Name: Barramundi with grilled corn salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 2 corn cobs, husks and silks removed; 4 Barramundi Portions Skin On, thawed; 36.40 gm extra virgin olive oil; 2 zucchini, peeled into ribbons; 82.50 ml mint leaves; 42.00 gm lemon juice; 1 garlic clove, crushed; 40.00 ml chopped pistachios; Lemon zest, to serve; Lemon wedges, to serve

Barramundi with grilled corn salad

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Grilled barramundi with corn and zucchini salad in just 20 minutes!

Ingredients:

2 corn cobs, husks and silks removed
4 Barramundi Portions Skin On, thawed
36.40 gm extra virgin olive oil
2 zucchini, peeled into ribbons
82.50 ml mint leaves
1 garlic clove, crushed
40.00 ml chopped pistachios
Lemon zest, to serve
Lemon wedges, to serve

Instructions:

Preheat a barbecue grill or chargrill over medium heat. Grill the corn for 10 minutes, turning occasionally, until tender and charred. Allow it to cool slightly. Use a small serrated knife to cut the kernels off the cob. Transfer the kernels to a bowl.
Heat a barbecue flat plate or large frying pan on high while you coat the barramundi in half of the oil. Cook the barramundi for 3 minutes on each side or until cooked through.
Combine zucchini and mint with the corn. Make a dressing by mixing lemon juice, garlic, and remaining oil. Divide corn salad and barramundi on plates, drizzle with dressing, and top with lemon zest and pistachios. Season to taste and serve with lemon wedges.

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