Broiled Barramundi with Citrus Salsa
INGREDIENTSJump to Recipe
For the marinade
- 1 tablespoon avocado oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 paprika powder
- 24 oz The Better Fish® Barramundi Skinless Fillets
For the salsa
- 2 orange, small, peeled, segmented and diced
- 3 tablespoons cilantro, finely chopped
- 1 ½ tablespoons lime juice
- 1 ½ tablespoons minced garlic
- 2 tablespoons avocado oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ⅓ cup pomegranate seed
- ¼ red onion, small
Pop! Goes the flavor—dinner’s on the table in under thirty… You’ll want this dish in your arsenal for year-round entertaining and informal gatherings as well. Who knows? It may even become your new signature dish! Broiled Barramundi with Citrus Salsa recipe, food styling and photography by Monica Stevens Le of The Movement Menu.
Preheat the broiler on high and adjust the oven rack 6 to 8 inches from the heat source. Line a rimmed baking sheet with parchment paper and set aside.
Mix the oil, salt, pepper, and paprika together in a small bowl and place the fish filets onto the baking sheet.
Rub the fish fillets with the marinade. You can use a brush or your fingers. Make sure they are coated evenly.
Broil fish for 8 minutes and set aside to lightly cool while preparing the salsa.
Using a small knife or paring knife, cut orange into segments, and dice.
Whisk together cilantro, lime juice, garlic, oil, salt and pepper. Stir in pomegranate seeds, onions and oranges.
Spoon the salsa over the fish and serve.