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Seafood - New Zealand / Australian
Barramundi With Mango Salsa
Two 8 oz fresh barramundi fillets
2 TBS olive oil
salt and pepper (or citrus pepper) to taste
Fresh Mango Salsa:
2 mangoes, peeled and cut in large dice
1 small red onion, diced
1 small Lebanese cucumber, seeded and diced (about ½ American cucumber)
1 serrano chile, seeds removed, finely sliced
2 TBS light-tasting olive oil
juice of 1/2 lime
1 TBS finely shredded mint, or cilantro
1 tsp finely grated ginger (optional)
salt to taste
freshly cracked pepper
Preheat grill. Brush fillets with oil and sprinkle lightly with salt and pepper. Grill 2-3 minutes on each side, being careful not to overcook!
Combine the mango, onion, cucumber and chile in a bowl and toss to combine. Mix together the oil, lime juice, mint and ginger and toss with mango mixture. Best if rested for several hours before serving.
Serve barramundi fillets over rice, veggies, or noodles; smothering with room temperature salsa.
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