Garlic Butter Prawns
Grilled Barramundi Escabeche
December 19, 2023
Ingredients
- ½ cup extra virgin olive oil, plus more for coating fish and grill
- 5 cloves garlic, thinly sliced
- 1 ½ teaspoons sweet smoked paprika
- ½ 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 ¾ teaspoon dried oregano.
- ½ cup sherry vinegar
- 20-24 oz Barramundi Skinless or Skin-on Fillets
- fresh parsley, minced, for garnish.
Instructions
Step 01
- For Grilled Barramundi Escabeche, 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.
Step 02
- Preheat a clean grill or grill pan until very hot, then rub the grill grates with oil.
- Rub the barramundi with olive oil on both sides and sprinkle liberally with salt and pepper.
- Place the barramundi 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 carefully flip the barramundi to the other side and continue to cook until the thickest part of the flesh is no longer translucent.
Step 03
- 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.
Notes
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