Grilled Barramundi & Pineapple Salsa on Black Rice

Date published: Monday, November 03, 2014     Author: Joanna M.     Comments: 0


2 barramundi fillets

Olive Oil

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

1/2 lime

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.

Serves 2.





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