Grilled Barramundi with Mango Salsa

Instructions

1. 1Preheat your grill to medium-high heat, which is about 204.4-232.2°C (200-230°C).
2. 2Prepare the mango salsa: Peel and dice the 1 large mango into 1.27 cm cubes. Finely dice the 0.25 cup red onion. Finely dice the 0.5 cup red bell pepper. Place the diced mango, red onion, and red bell pepper into a medium bowl. Add the 0.25 cup cilantro, chopped. Add the 2 tablespoons lime juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Stir everything together gently until well combined.
3. 3Prepare the barramundi: Pat the 4 6-oz barramundi fillets dry with paper towels. Brush both sides of the fillets evenly with the 2 tablespoons olive oil. Season both sides of the fillets with the remaining 0.5 teaspoon salt and 0.25 teaspoon black pepper.
4. 4Grill the barramundi: Place the seasoned barramundi fillets onto the preheated grill. Grill for 4-5 minutes per side. The fish is cooked through when it is opaque and flakes easily with a fork, and the internal temperature reaches 63°C.
5. 5Serve the barramundi: Carefully remove the grilled barramundi fillets from the grill. Place one fillet onto each plate. Top each fillet generously with the prepared mango salsa.

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