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Perfect Crispy Skin Barramandi - Chef Recipe by Guy Turland
If you have an old BBQ, pan or skillet and you’re concerned your barramundi skin is going to stic...
500 g Sashimi grade swordfish thinly sliced
1/2 pink grapefruit segmented
1 Tbs crushed pink peppercorns
2 Tbs white balsamic vinegar
2 Tbs Olive oil
1/2 tsp honey
Salt
Pepper
Warm flatbread to serve*
*Tip: the swordfish is best eaten with warm bread at Husk and Vine we recommend pairing with our flatbread.
Divide the thinly sliced swordfish between 4 plates.
Season with a salt and freshly ground pepper.
Whisk white balsamic, olive oil and honey together.
Lay the grapefruit over the swordfish and dress evenly with the white balsamic dressing.