Pan-fried barramundi with Mexican salad
2
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Corn
1 cob(s), large, silk and husk removed
Barramundi, raw
600 g, skin on (buy 4 x150g)
Iceberg lettuce
⅛ head(s), medium, leaves seperated, torn
Green capsicum
1 medium, chopped
Red capsicum
1 medium, chopped
Tomato(es)
2 medium, chopped
Canned red kidney beans, rinsed, drained
1 can(s), (300g can)
Red onion
½ medium, chopped
Avocado
1 small, chopped
Chilli sauce
2 tbs
Lime juice
¼ cup(s), (60ml)
Garlic
1 clove(s), crushed
Fresh coriander
½ cup(s)
Lime(s)
1 medium, cut into cheeks to serve
Oil spray
1 x 3 second spray(s)
Instructions
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.
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