Coriander and Lemon Crusted Barramundi With Cucumber Mint Salsa

photo by AmandaInOz

- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
-
Barramundi
- 4 boneless barramundi fillets (or any tender white flesh fillet available to you)
- 2 cups thick european style yoghurt
- 1⁄2 bunch coriander, leaves and roots (cilantro, roughly chopped)
- 1 lemon, zest of
- 3⁄4 teaspoon cumin
- 3⁄4 teaspoon turmeric
- flaked sea salt
- black pepper
- butter
-
Salsa
- 1 large cucumber (peeled, seeded and cut into fine dice, approx 1 cup)
- 1⁄2 bunch fresh mint leaves, approx 3 tbsp (finely chopped)
- 3 tablespoons white wine vinegar
- 1 1⁄2 tablespoons icing sugar (powdered sugar)
- 1 1⁄2 tablespoons extra virgin olive oil
- flaked sea salt
- black pepper
directions
-
Fish:
- Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
- Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
-
Salsa:
- In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
- Add the vinegar mix to the cucumber and the chopped mint.
- Toss it all together and set aside.
- Preheat oven to 180 degrees (350 fahrenheit).
- In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
- Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
- place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.
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RECIPE SUBMITTED BY
I'm a busy mum to 5 plus a precious grandson. I've always had a passion of serving healthy nutritious and most importantly tasty food to my family and friends. Being an Aussie I have a insatiable appetite for bbq'ing . My cookery books fill three shelves of a large bookcase and I use the internet constantly looking for new recipes and ideas.
My passion for food and cooking has been passed down to my children with 2 now being qualified chefs and another 2 working part time in the food industry whilst studying. My grandson has enjoyed the benefits of a 'foodie family' and has only ever eaten food freshly prepared by us and usually grown by a member of the family as well.
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