Created by ImPat on December 21, 2020
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.