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Home > Selector Magazine > Food > Barramundi with mango and macadamia salad
Food

Barramundi with mango and macadamia salad

Preparation time
Cooking time
Serves
4

INGREDIENTS

  • 1 large avocado, halved, stone removed, peeled and sliced
  • 1 large just ripe mango, seed removed, peeled and sliced
  • 1 large lime, zest and juice
  • ½ red onion, finely diced
  • 1 long red chilli, halved, deseeded and finely chopped
  • 2 tbsp chopped coriander leaves
  • 2 tbsp macadamia oil

For fish

  • 4 (150g) barramundi fillets or other white fish
  • Salt and white pepper
  • ¼ cup plain flour for dusting
  • 160g warrigal greens or English spinach leaves
  • 110g roasted unsalted macadamia nuts, chopped

METHOD

  1. Combine avocado and mango in a bowl. Gently toss in lime juice. Combine onion, chilli, coriander, macadamia oil and lime zest in a bowl. Refrigerate until required.
  2. Heat oil in a frying pan over medium-high heat. Season with salt and pepper and use flour to coat fillets, shaking off excess. Cook fish for 3–4 minutes each side until golden and cooked through. Remove, set aside, cover loosely with foil.
  3. Place warrigal greens/spinach in same pan, cook for 2–3 minutes, stirring until wilted.
  4. To serve, place spinach on each plate. Top with fish, place mango and avocado salad on fish, then onion mix, finally sprinkle with nuts.
Food
Preparation time
Cooking time
Serves
4

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