Celebrity chefs including Matt Moran, alongside nearly 40 top restaurants nationwide, are calling Australians to “ask for Aussie barra” this National Barramundi Day on Friday, October 18 to support our local farmers. In celebration of National Barramundi Day, Aussie hospitality heavy hitters have created recipes and here is one to try.
Grilled Barramundi Cutlets
- 1.2 kg barramundi cutlets, 6 x 200g cutlets See Notes 1 & 2
- 2 tablespoons dried oregano
- 2 cloves garlic
- 2 lemons
- 200 ml olive oil
- 4 tomatoes
- 4 tablespoons black olives, chopped
- Mortar and Pestle
- Preheat the barbecue or char-grill on a high setting for 10 minutes.
- In a mortar smash together the dried oregano, garlic, zest and juice from the lemons, a good pinch of salt and the olive oil to make a dressing. Pour half the dressing over the fish and set aside the remaining half for later. Cover the fish with plastic wrap and leave to marinate in the dressing for an hour.
- Place the barramundi onto the grill and cook for 5 minutes either side. Whilst the fish is cooking, bring to the boil a saucepan of water and blanch the tomatoes in the boiling water for 15 seconds then plunge into iced water to stop them from cooking further. Remove them from the water and peel away the skin, then cut in half. Scoop out the seeds and cut the flesh into small squares then add to the remaining dressing along with the chopped black olives.
- Remove the fish from the grill and place onto a platter, warm the dressing slightly and spoon over the fish, serve with wedges of lemons.
Cooks Notes & Variations
- Ask for Aussie Barra
- Alternative fish to use in this recipe: Blue-eye Trevalla, Lings, Gemfish, Mulloway, Threadfin.
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