Zesty Stone Fruit, Tomato & Crispy Skin Tassal Barramundi Salad by Guy Turland

METHOD

Step 1

Preheat a BBQ flat top or a cast-iron pan to medium-high heat. Rub the Tassal Barramundi filets with olive oil and season generously with salt and pepper.

Step 2

Place the Barramundi fillets on the hot surface, skin side down. Using a fish weight or spatula, add a small amount of pressure on the barra for 30 seconds to help the skin contact the grill, cook until the skin is golden and crispy (about 3–4 minutes). Flip and cook the other side for another 2–3 minutes, or until the fish is cooked through.

Step 3

In a bowl, combine the tomatoes, plums, lemon zest, orange zest, and 1/4 tsp salt flakes and let it marinate for 5 minutes. Then add the red wine vinegar, honey, extra virgin olive oil, sumac, and three-quarters of the tarragon & lemon thyme. Toss with clean hands until well combined.

Step 4

Assemble and serve by spreading the salad across a serving platter. Carefully remove the Tassal Barramundi skin and chop the fillets into squares and then flake it over the top of your salad. Scatter the remaining tarragon over the top and macadamia nuts.

INGREDIENTS

2 x 260g Tassal Fresh Aussie Barramundi Skin On fillets

Olive oil

Salt & Pepper

Salad:

500g tomatoes, cut into wedges

5 red plums (or substitute with any stone fruit or red apples), cut into wedges

Rind of 1 lemon

Rind of 1 orange

2 tsp red wine vinegar

2 tbsp extra virgin olive oil

½ tsp sumac

½ tsp raw honey

½ bunch tarragon, leaves picked and torn

Lemon thyme

½ cup toasted macadamia nuts