Get 50% off*
Start today
Photo of Pan-fried barramundi with Mexican salad by WW

Pan-fried barramundi with Mexican salad

1 - 6
PersonalPoints™ per serving
Total Time
35 min
20 min
15 min
Pan-fried barramundi is a real treat for the tastebuds, but this Mexican salad is equally impressive. The secret? Chargrilling the corn cobs to unleash the juice.



1 individual, silk and husk removed

Barramundi, raw

600 g, skin on (buy 4 x150g)

Iceberg lettuce

head(s), medium, leaves seperated, torn

Green capsicum

1 medium, chopped

Red capsicum

1 medium, chopped


2 medium, chopped

Canned red kidney beans, rinsed, drained

1 can(s), (300g can)

Red onion

½ medium, chopped


1 small, chopped

Chilli sauce

2 tbs

Lime juice

¼ cup(s), (60ml)


1 clove(s), crushed

Fresh coriander

½ cup(s)


1 medium, cut into cheeks to serve

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large frying pan with oil and heat over medium-high heat. Cook corn, turning, for 8‒10 minutes or until charred and tender. Transfer to a heatproof plate.
  2. Lightly spray barramundi on both sides with oil. Reheat same pan and cook barramundi for 2 minutes each side or until cooked. Transfer to a heatproof plate. Cover with foil to keep warm.
  3. Using a sharp knife, remove kernels from corn cob. Discard cob. Place corn, lettuce, capsicums, tomatoes, beans, onion and avocado in a large bowl. Whisk chilli sauce, juice and garlic together in a small jug. Dress salad with chilli mixture, tossing gently to combine. Divide salad among serving plates and serve with barramundi, coriander and lime cheeks.


TIP: Chilli sauce can vary in heat, so add to taste. You can use any white fish, trout or salmon in this recipe.