Posted: September 13 2013 in Fish & Shellfish

Barramundi with Tomato Basil Salsa


4 medium tomatoes – peeled, seeded and cut into 1/2 inch dice

1/2 small red onion, minced

2 tablespoons finely chopped basil

3 tablespoons extra-virgin olive oil

four 6 ounce, skin on Barramundi


2 limes, halved crosswise

1 tablespoon unseasoned rice vinegar


In a medium bowl, toss the tomatoes with the onions, basil and 1 tablespoon of the olive oil. In a skillet, heat the remaining 2 tablesppons of oil until simmering. Season the barramundi with salt and add to the skillet, skin side down. Cook over high heat until the skin is crisp, 3 minutes. Flip and cook over moderate heat until just white throughout, 2 minutes longer. Transfer them to the plates. Stir the rice vinegar into the tomato salsa and seson with salt. Spoon the salsa alongside the barramundi and serve.