Cajun Barramundi & Corn Salad

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (367 g)
  • Calories 690.3
  • Total Fat - 57.5 g
  • Saturated Fat - 31.8 g
  • Cholesterol - 252.9 mg
  • Sodium - 570 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 5.2 g
  • Sugars - 8.6 g
  • Protein - 32.2 g
  • Calcium - 121.3 mg
  • Iron - 6.1 mg
  • Vitamin C - 49.5 mg
  • Thiamin - 0.2 mg

Step 1

Combine the thyme, paprika, cumin and lemon rind on a large plate and dip the barramundi into spice mixture, pressing firmly to coat.

Step 2

Preheat a barbecue grill or large chargrill pan on high and lightly spray corncobs, asparagus and barramundi with olive oil.

Step 3

Cook corn, turning, for 8-10 minutes or until lightly charred and tender and then cook barramundi for 2-3 minutes each side or until slightly charred and cooked to your liking, and asparagus for 2 minutes each side or until tender.

Step 4

Set aside corn to cool slightly and use a sharp knife to cut down length of corncobs, close to core, to remove kernels and slice asparagus in half lengthways.

Step 5

Whisk together the chilli, oil and 1 tablespoon lemon juice in a small bowl.

Step 6

Arrange the lettuce, mango, mint, asparagus and corn on a serving platter and top with the barramundi and drizzle over dressing to serve.

Step 7

NOTE - Use any type of firm, white-fleshed fish or salmon, if you prefer.

Tips & Variations


No special items needed.

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