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Seafood - New Zealand / Australian
Tropical Barramundi Burger
4 barramundi fillets (about 150g each)
1 tablespoon virgin olive oil
1 tablespoon lemon juice
1 tablespoon white wine
cracked black pepper
Salsa – dice all veggies: 1 mango, 1/2 cup papaya,?1/2 avocado, ?1 Roma tomato, 1 small red onion,?2 tablespoons cucumber,?2 tablespoons each cilantro & parsley,?1 tablespoon lemon juice.
4 large gourmet bread rolls
Mixed spring greens or Arugula
Combine salsa ingredients in a bowl and refrigerate at least 20 minutes for flavours to develop.
Combine olive oil, juice and wine and brush over barramundi fillets. Sprinkle with pepper to taste. Cover loosely and refrigerate until ready to use.
Heat grill pan or barbeque to hot, brush with oil and quickly sear fillets, about 2-3 minutes on each side, depending on thickness, until just cooked.
Meanwhile, grill or toast rolls, if desired, spread with mustard or brush with olive oil, place leaves on roll then the grilled barramundi. Top with the salsa.
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