Recipe: Barbequed Barramundi with Pineapple Salsa

The Sunshine Coast is pineapple country and locals and visitors can enjoy the sweetest of pineapples at a fraction of the price that city dwellers pay. Because they are readily available all year round, I normally have one sitting in my fruit bowl and enjoy using them in my cooking in a variety of ways.  This recipe came to fruition because I am currently on a fairly strict eating regime (a Spring detox) and wanted something fresh and tasty for dinner, as an alternative to the heavy lentil curries and brown rice dishes I have been eating for the past week. Pineapples are gorgeous in a salsa, and marry really well with fresh chilli and mint.

One of the things I love about this recipe is that all the ingredients come from the local Noosa Farmers Market with the exception of the lime, chilli and mint which come from my own garden.  I used Cone Bay Barramundi Fillets, purchased from Spanner Crabs Noosa, but the Pineapple Salsa goes well with any fish. It is also a good match with chicken and pork. Tasty, healthy, seasonal, local – what more can you ask for in a dish?

Ingredients (serves 4):

Salsa
1 1/2 cups diced fresh pineapple
1/2 cup diced tomatoes
2 heaped tablespoons shredded fresh mint
1-2 birds eye chillies, finely chopped (add more if you like it hot!)
juice of half a lime
1/4 teaspoon sea salt
Grinding of black pepper

4 barramundi fillets or other firm white fish
Olive oil
Sea salt and freshly ground black pepper

Method:
1. To make the salsa, place the first 7 ingredients in a bowl and mix well.
2. Rub the fish fillets all over with olive oil, then season generously with sea salt and freshly ground black pepper.
3. Heat a barbeque to medium high direct heat (or you could use a chargrill pan). Add the fish fillets and cook for 3 minutes each side or until cooked to your liking.
4. Serve the fish on a bed of pineapple salsa.

P.S. If you’re not on a detox, a NZ Sauvignon Blanc would be a great match for this dish.