Coriander and Lemon Crusted Barramundi With Cucumber Mint Salsa
I have used the Indian technique of marinating in yoghurt for the fish and topped the whole it off with a refreshing salsa to contrast the strong flavours of the fish. 4hrs marinating time is required for the fish.
INGREDIENTS
NutritionBarramundi
- 4boneless barramundi fillets (or any tender white flesh fillet available to you)
- 2cups thick european style yoghurt
- 1⁄2bunch coriander, leaves and roots (cilantro, roughly chopped)
- 3⁄4teaspoon cumin
- 3⁄4teaspoon turmeric
Salsa
- 1
- 1⁄2
- 3tablespoons white wine vinegar
- 1 1⁄2
- 1 1⁄2tablespoons extra virgin olive oil
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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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