|
4 Fillets of Barramundi,
preferably still with skin on
Baste
2 tablespoons melted butter
Juice of 1 lime
2 tablespoons freshly chopped basil
1/2 clove garlic crushed
Salt & freshly grated pepper |
Melt butter and combine with other baste ingredients. Baste the
barramundi fillets with some of the mixture about 5 minutes before
barbecuing (not too long before as the lime juice will start “cooking”
the fish). Pre-heat BBQ grill, turn down to medium heat and oil/butter the
grill well. Place barramundi fillets on the BBQ grill skinless side down
first.
Grill for about 3 minutes
and baste while cooking. Turn carefully to
skin side down with a spatula and continue cooking and basting for
about a further 3 minutes. Timing will depend on thickness of fillets.
Great with any salads, but especially Mango Salad and sautéed chat
potatoes.
NOTE: The barramundi does tend to fall
to pieces a bit (especially if
you can only get the skinned fillets), but who cares when it tastes
this good!
This would probably work just as well with Murray River Cod,
freshwater Perch, or even Snapper |
