Grilled Barramundi and Zucchini Salad adapted from Michael Symon

Cook time:
Serves 4 Ingredients: 4 - 6-ounce barramundi fillets, 3 tablespoons - extra-virgin olive oil, divided, 3/4 teaspoon - kosher salt, divided, 1/2 teaspoon - freshly ground black pepper, divided, 1 - lemon, 3 cups - thinly sliced zucchini (about 2 small), 1/4 cup - chopped fresh dill, 1/4 cup - sliced almonds, toasted,
The Current Recipes
Chef Inspired

Grilled Barramundi and Zucchini Salad
adapted from Michael Symon

  • 10m prep
  • 5-10m cook
  • Serves 4

Ingredients

  • 4 6-ounce barramundi fillets
  • 3 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 lemon
  • 3 cups thinly sliced zucchini (about 2 small)
  • 1/4 cup chopped fresh dill
  • 1/4 cup sliced almonds, toasted

A tasty one-two punch.

Get your entree and salad in one meal! Make this dish in a grill pan or on an outdoor grill (which will clock prep plus cook time in at around 20 minutes). This recipe was adapted from Michael Symon’s Grilled Salmon and Zucchini Salad

  1. Step 1 Preheat grill or grill pan to high heat.
  2. Step 2 Drizzle fillets with 1 tablespoon oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.
  3. Step 3 Grate lemon rind to equal 1 1/2 teaspoons; squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon pepper, zucchini, and dill in a bowl; toss gently to coat. Divide salad between 4 plates. Top each salad with fillet. Sprinkle each serving with 1 tablespoon almonds.
Suggested sides
  • Quinoa
  • Grilled
    Asparagus
CHEFS TIP

Pat fish very dry before cooking.