Grilled Barramundi with Sour Cream Sauce

Cook Time 20 minutes

Servings 4


4 x fillets of Barramundi, skin on (or other white fish)

1 small ripe papaya, peeled, deseeded and cut into chunks
2 Lebanese cucumbers, deseeded and cut into chunks
¼ Spanish onion, thinly sliced
Small handful of mint leaves
½ cup sour cream
1 tsp chipotle in adobo sauce
1 tsp honey
1 lime, juiced
1 tbsp extra virgin olive oil
Salt and pepper


In a bowl, combine the papaya, cucumber and onion. Dress with half the lime juice, a drizzle of oil, a generous pinch salt and a little pepper. Set aside.

For the sauce, combine the sour cream, honey, adobo sauce and the remaining lime and season with salt. Gently stir so it looks marbled.

Score the skin of the fish a few times about 1mm deep and massage in a little oil and salt. Heat a pan over a high heat and place the fish skin side down. Sear for 4 minutes on one side before turning and cooking for a further minute.

Serve with the salad and a dollop of the sour cream.


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