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Author Notes: This light and refreshing grilled fish packs a lot of flavor for minimal effort. A perfect summer meal. —Coley @ Coley Cooks
- 1/2 cup 1/2 cup ee
- 5 cloves garlic, thinly sliced
- 1 1/2 teaspoons sweet smoked paprika
- 1/2 large red onion or 1 small red onion, thinly sliced
- 1 yellow or red bell pepper, seeded and thinly sliced
- 2 medium carrots, julienned
- 1 sprig fresh thyme
- 2 dried bay leaves
- 1 tablespoon fresh oregano leaves, minced, or 3/4 teaspoon dried
- 1/2 cup sherry vinegar
- 1 large 20-24 ounce barramundi fillet or 4 6-ounce fillets, skin on
- fresh parsley, minced, for garnish
- Heat olive oil in a large skillet over medium heat. Add the garlic and stir until it just starts to turn lightly golden, about 2 minutes. Add the paprika, thyme and bay leaves and saute for about 30 seconds, then add the red onion, bell pepper and carrots. Season generously with salt and pep-per, then toss the vegetables around until slightly softened, about 2 minutes. Pour in the sherry vinegar and simmer for about 3 minutes, then stir in the oregano, cover and turn off the heat.
- Preheat a clean grill or grill pan until very hot, then rub the grill grates with oil. Rub the barra-mundi with olive oil on both sides and sprinkle liberally with salt and pepper. Place the barra-mundi on the grill, skin side down, and cook until it starts to turn opaque around the edges, about 5-6 minutes for a large fillet, or about 2-3 minutes for small fillets. Use a spatula to careful-ly flip the barramundi to the other side and continue to cook until the thickest part of the flesh is no longer translucent.
- If the vegetables have cooled down, rewarm them over medium heat for a few minutes, then remove the thyme sprig and bay leaves. Transfer the fish to a platter and spoon the vegetables and sauce over top. Sprinkle with chopped parsley and serve immediately.