Grilled Barramundi & Pineapple Salsa on Black Rice
Date published: Monday, November 03, 2014 Author: Joanna M. Comments: 0
2 barramundi fillets
1/2 teaspoon of black mustard seeds
1/2 red chilli
200g diced pineapple (precut pineapple available instore)
2 tablespoons of chopped mint
2 tablespoons of chopped coriander
1/4 red onion
1 cup of black rice
Cook the rice in a large saucepan of boiling water (1 3/4 cup of water to 1 cup of rice) . Bring to the boil over high heat & then simmer covered for 30 mins. Remove from heat and allow to stand for 5-10 mins.
Season with salt and brush with olive oil, grill until done.
Add a little olive oil, the mustard seeds and chilli to a small pan over a medium–high heat. When warm, add the pineapple and juice, salt and pepper. Cook for 5 minutes,or until thick and sticky. Squeeze in the lime, put into a bowl and add the very finely chopped red onion, corriander and mint. Toss.
Place the barramundi fillets on a bed of black rice and then top with the pineapple salsa.
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