Page 148 - 201415_TOH_Cookbook

GRILLED
BARRAMUNDI
AND VEGETABLE
SKEWERS
AUSTRALIS AQUACULTURE, LLC INGREDIENTS
Serves 4 to 5
Fish:
1/4 cup grated yellow onion, with juices
1/4 cup soy sauce or tamari 1/4 cup freshly squeezed lemon juice 2 tablespoons extra-virgin olive oil 2 tablespoons Dijon mustard 1 teaspoon freshly ground
black pepper
2 pounds barramundi, cut into 1/2-inch cubes
Skewers: 1 red onion, cut into 1-inch chunks
1 large red or yellow bell pepper, stemmed, seeded and cut into 1-inch chunks
Parsley sprigs, for garnish
PREPARATION fftfffttt1. In a large bowl, whisk together the onion, soy sauce, lemon juice, olive oil, mustard and pepper. Add the barramundi and stir to coat in the marinade. Cover with plastic wrap and refrigerate for 1 hour.
2. Prepare a grill for direct-heat cooking over medium-high heat (or preheat a broiler). Have 8 bamboo skewers ready.
3. Thread the fish onto the skewers, alternating with onion and bell pepper. Grill until the fish is charred and just cooked through, about 8 minutes. Serve on a platter with parsley sprigs.
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