Coriander and Lemon Crusted Barramundi With Cucumber Mint Salsa |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
4 boneless barramundi fillets (or any tender white flesh fillet available to you) |
2 cups thick european style yoghurt |
1/2 bunch coriander, leaves and roots (cilantro, roughly chopped) |
1 lemon, zest of |
3/4 teaspoon cumin |
3/4 teaspoon turmeric |
flaked sea salt |
black pepper |
butter |
1 large cucumber (peeled, seeded and cut into fine dice, approx 1 cup) |
1/2 bunch fresh mint leaves, approx 3 tbsp (finely chopped) |
3 tablespoons white wine vinegar |
1 1/2 tablespoons icing sugar (powdered sugar) |
1 1/2 tablespoons extra virgin olive oil |
flaked sea salt |
black pepper |
Directions:
1. Fish:.
2. Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
3. Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
4. Salsa:.
5. In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
6. Add the vinegar mix to the cucumber and the chopped mint.
7. Toss it all together and set aside.
8. Preheat oven to 180 degrees (350 fahrenheit).
9. In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
10. Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
11. place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.
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