Ingredients
- 1 1/2 tablespoons thyme leaves, fresh chopped
- 3 teaspoons smoked paprika
- 3 teaspoons ground cumin
- 1 lemon, rind finely grated and juiced
- 500 grams barramundi fillets, skin on (4 x 125 grams or about that)
- 2 corncobs
- 500 grams asparagus, trimmed (2 bunches specified)
- 1 chilli, long fresh red and deseeded and finely chopped
- 2 teaspoons extra virgin olive oil
- 1 butter lettuce, leaves torn
- 1 fresh mango, peeled and cut into cubes
- 1/2 cup mint leaves, fresh
How to Make
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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.
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Step 2: Preheat a barbecue grill or large chargrill pan on high and lightly spray corncobs, asparagus and barramundi with olive oil.
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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.
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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.
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Step 5: Whisk together the chilli, oil and 1 tablespoon lemon juice in a small bowl.
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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.
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Step 7: NOTE - Use any type of firm, white-fleshed fish or salmon, if you prefer.
We hope you enjoy this recipe!
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