Celebrate Summer and Sustainable Seafood with this Grilled Barramundi and Avocado Orange Salsa Recipe

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Grilled Barramundi with Avocado Orange SalsaDive into the summer grilling season and celebrate the warm weather and sustainable seafood with this recipe. Avocado orange salsa dazzles the tastebuds, while grilled barramundi makes this the perfect recipe for holiday cook-outs like the upcoming 4th of July, Labor Day, or even just your everyday, backyard family gathering.

Interested in learning more about barramundi? Check out the Monterey Bay Aquarium's barraumundi factsheet for more info.

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Serves: 6   Prep Time: 2   Cook Time: 10

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Grilled Barramundi and Avocado Orange Salsa

Ingredients:

  • Six, 6oz Barramundi fillets (each should be 2 to 3 inches wide)

  • 1 1/2 tsp kosher salt (1/4 tsp to 1/2 tsp per fillet)

  • 1/2 tsp fresh ground black pepper

  • 2 tsp vegetable oil

Avocado Salsa
  • 1 ripe avocado

  • Juice of 1/2 lime

  • 1 red bell pepper

  • 1 orange

  • 1 scallion

  • Salt and pepper

Preparation:

  1. Prepare the grill: Start by setting the grill up for cooking with direct high heat. Preheat the grill for 15 minutes, then clean the grill grate thoroughly. For my Weber Summit, I turn all the burners to to high and wait fifteen minutes. Then I brush the grate with my grill brush, and wipe the grate with a paper towel dipped in vegetable oil.

  2. Prepare the barramundi: While the grill is preheating, sprinkle the barramundi filets with the salt and pepper, then rub with the vegetable oil.

  3. Prepare the avocado salsa: Cut the avocado into a 1/2" dice, and toss in a small bowl with the lime juice. Cut the red bell pepper into a 1/2" dice, section the orange (directions here), and dice the scallion. Add all these to the bowl with the avocado, and toss to combine. Add salt and pepper to taste.

  4. Grill the barramundi: Place the barramundi on the grill over direct high heat, flesh side down. Grill for three minutes, then gently work a spatula under the barramundi and flip skin side down. Grill for three more minutes, or until the barramundi is just opaque in the thickest part; I check by pushing along the natural seams with a paring knife. It is OK to let it cook longer on this side; the skin will protect the fish from burning. Once it is done, gently work a spatula under the barramundi and move to a platter.

To serve, spoon a heaping tablespoon of avocado salsa over each barramundi filet. Serve, passing any extra salsa at the table.