Barramundi Skewers with Mango Salsa

Ingredients

• 500 g Barramundi Fillets
• 1 large Mango
• 1/4 cup Red Onion
• 1/2 cup Red Bell Pepper
• 1/2 small Jalapeno
• 2 tbsp Lime Juice
• 1/4 cup Coriander
• 2 tbsp Olive Oil
• 1/4 tsp Salt
• 1/4 tsp Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the mango salsa: In a medium bowl, combine the 1 large mango, cut into 1.27 cm cubes, 1/4 cup red onion, finely diced, 1/2 cup red bell pepper, finely diced, 1/2 small jalapeno, seeded and minced (if using), 2 tablespoons lime juice, and 1/4 cup fresh coriander, chopped. Mix everything together well and set aside.
2. 2Prepare the barramundi: Cut the 500 g barramundi fillets into 2.54 cm cubes. Thread the barramundi cubes onto skewers, leaving a small space between each piece.
3. 3Season the skewers: Brush the barramundi skewers evenly with 2 tablespoons olive oil. Sprinkle the skewers with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. 4Preheat the grill: Set your grill to medium heat. For gas grills, this is typically around 176.7-204.4°C (175-200°C). For charcoal grills, arrange coals for medium heat.
5. 5Grill the barramundi: Place the seasoned barramundi skewers on the preheated grill. Cook for 3-4 minutes per side, turning once, until the fish is opaque and flakes easily with a fork, and has light char marks. The internal temperature should reach 63°C.
6. 6Serve: Arrange the grilled barramundi skewers on a platter and serve immediately with the prepared mango salsa on the side.

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