Native Aussie Herbed Barramundi Skewers - Recipe by Guy Turland and Mark Olive

Ingredients

Marinade:

60 g Tassal barramundi
Olive oil
Lemon juice and zest
Salt and pepper
1 Tbs Greek yogurt (optional, depending on spices)
Lemon myrtle, saltbush and native pepper leaf

Salad:

1 punnet cherry tomatoes
3 Lebanese cucumbers
1 bunch parsley
1 bunch mint
1 bunch dill
Lemon juice and zest
River mint, sea parsley and aniseed myrtle or (coriander, chili, and fennel seeds)
Optional: Add Warrigal greens, rocket or saltbush

To serve:

Flatbread
Yoghurt - infused with lemon myrtle and lemon juice

Method

Prepare the barramundi:

Slice the Tassal barramundi 2 mm thick lengthwise. (I like to slice the fish long and thin to increase surface area for the marinade. I then fold it back over the skewer to retain the fish juices during cooking.)

Marinade:

In a bowl, mix the Aussies spices, lemon juice, zest, olive oil, saltbush and pepper leaf. Let the fish marinate for at least one hour, ideally overnight.

Skewer the marinated barramundi, folding it over itself to create a wavy pattern. Continue until all the fish is skewered.

Barbeque the skewers over a hot grill until golden, about 5 minutes.

Salad:

Trim the ends off the cucumbers, then bash them with the flat side of a large knife until they split.

Scrape away and discard the seedy centres, then break the cucumbers into bite-sized chunks, about 3 cm in size. Mix the cucumbers with the tomatoes, herbs, lemon and spices in a bowl.

Serve the barramundi skewers with flatbread, salad, and a zesty yogurt sauce.

Credits: Tassal Seafood

Photo Credits: Tassal Seafood