Fish

Grilled barramundi with cucumber salsa

Name: Barramundi with salsa recipe
Yield: 6
Ingredients: 1.5kg barramundi; 100ml extra virgin olive oil, plus extra, to drizzle and brush; 60ml sherry vinegar; 75g harissa; 1 Lebanese cucumber, very finely chopped; 1 punnet cherry tomato medley, finely chopped; Arils of 1 pomegranate; 1/4 bunch flat-leaf parsley, roughly chopped; 1/4 bunch mint, roughly chopped; 150g Greek-style yoghurt; Finely grated zest and juice of 1 lemon; 1/2 garlic clove, crushed; 1 tsp sumac; Pickled jalapenos, to serve; 200ml white vinegar; 55g caster sugar; 1 tsp black peppercorns; 20.00 ml fine salt; 1 bay leaf; 125g fresh green jalapenos, thinly sliced; 125g fresh red jalapenos, thinly sliced

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by Mark LaBrooy

Dec 15, 2024

It wouldn't be an Australian Christmas without seafood, and Mark LaBrooy's grilled barramundi recipe is an absolute must. The delicate flavour of the white fish are elegantly lifted with an expert mix of vibrant ingredients to make the ultimate fresh and vibrant main dish. Expect sharp, sweet, spiced flavours of harissa, pomegranate, pickled jalapeno's and a sumac yoghurt to drizzle.

1 whole (1.5kg) butterflied barramundi (ask your fishmonger; or you could use a whole fillet)
100ml extra virgin olive oil, plus extra, to drizzle and brush
1/4 cup (60ml) sherry vinegar
1/4 cup (75g) harissa
1 Lebanese cucumber, very finely chopped
1 punnet cherry tomato medley, finely chopped
Arils of 1 pomegranate
1/4 bunch flat-leaf parsley, roughly chopped
1/4 bunch mint, roughly chopped

Sumac yoghurt

150g Greek-style yoghurt
Finely grated zest and juice of 1 lemon
1/2 garlic clove, crushed
1 tsp sumac
Pickled jalapenos, to serve

Pickled jalapenos

200ml white vinegar
1/4 cup (55g) caster sugar
1 tsp black peppercorns
1 tbs fine salt
1 bay leaf
125g fresh green jalapenos, thinly sliced
125g fresh red jalapenos, thinly sliced

Method

1.

Place fish on a baking tray, flesh-side down. Pat skin dry and chill, uncovered, for at least 8 hours, or overnight (drying the skin will help it crisp up when cooking).
2.

For the yoghurt, combine all ingredients in a small bowl and season to taste.
3.

Combine oil and vinegar in a small bowl and set aside until ready to serve.
4.

Preheat oven to 250°C/230°C fan-forced. Line a baking tray with baking paper.
5.

Season fish flesh, then place, skin-side up, on prepared tray. Brush skin with harissa and drizzle with a little oil. Roast, on a rack positioned in the top third of your oven, for 20 minutes. Using a brush, dab the skin with a little oil halfway through to help the harissa glisten (without oil, the harissa can form a dry crust). Switch the oven to grill, dab skin with a little more oil, and grill for 2-3 minutes, until skin blisters.
6.

Transfer fish to a serving platter. Drizzle with sumac yoghurt. Top with cucumber, tomato, pomegranate and pickled jalapeno. Drizzle with oil and vinegar dressing. Scatter with herbs. Serve with remaining yoghurt and dressing alongside.