Grilled Barramundi with Asian Salsa Verde and Citrus & Fennel Salad

Cook time:
Serves 4 Ingredients: 4 - skin-on barramundi fillets, Kosher salt, Freshly ground pepper, Extra virgin olive oil, 1/4 cup - finely chopped fresh flat-leaf parsley leaves, 1/4 cup - finely chopped cilantro, 1/4 cup - finely chopped scallions, 1 tablespoon - finely minced fresh parsley, 1 - poblano pepper, 1 - seeded and chopped jalapeno, 5 limes - juiced, with one of the limes zested, 1/2 cup - Asian sweet chili sauce, 1/4 cup - fish sauce, 1 - medium blood orange, 1 - medium cara cara orange, 1 - large grapefruit, 1 - medium fennel bulb, thinly sliced, 1/2 - medium red onion, thinly sliced, 1/4 cup - fresh flat-leaf parsley leaves, 1/4 cup - fresh cilantro leaves, 1/4 cup - chopped scallions,
The Current Recipes
Chef Inspired

Grilled Barramundi with Asian Salsa Verde
and Citrus & Fennel Salad

  • 20m prep
  • 20m cook
  • Serves 4
  • RECIPE CREATED BY
    Woldy Reyes

  • Pairs with White Wine

  • Perfect for Entertaining

  • Perfect for Friends

Ingredients

For the Barramundi
  • 4 skin-on barramundi fillets
  • Kosher salt
  • Freshly ground pepper
  • Extra virgin olive oil
For the Asian Sweet Chile Salsa Verde
  • 1/4 cup finely chopped fresh flat-leaf parsley leaves
  • 1/4 cup finely chopped cilantro
  • 1/4 cup finely chopped scallions
  • 1 tablespoon finely minced fresh parsley
  • 1 poblano pepper
  • 1 seeded and chopped jalapeno
  • 5 limes juiced, with one of the limes zested
  • 1/2 cup Asian sweet chili sauce
  • 1/4 cup fish sauce
For the Citrus + Fennel Salad
  • 1 medium blood orange
  • 1 medium cara cara orange
  • 1 large grapefruit
  • 1 medium fennel bulb, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup chopped scallions

Chef Woldy Reyes Barramundi with Asian Chile Verde

The brightest of winter’s fruit and vegetable bounty bring out the best in fish fresh from the grill.

Impress loved ones and guests alike with artfully combined flavors of the season in this simple-to-prep dinner. Recipe courtesy of Chef Woldy Reyes of WOLDY’S ku.si.na. interviewed in this edition of The Current on his unique career transition from fashion to food, his #eatcolor philosophy, and the need for improved access to healthy, affordable food in underserved neighborhoods. Photos by Mill.Media.

  1. Step 1 Place poblano pepper directly on the stove burner over medium-high flame. Blister the skin on each side until it is blackened. Transfer the pepper to a small bowl and let it cool completely. Remove and discard the blackened skin and seeds. Chop the pepper, combine all the ingredients in a bowl, and whisk together.
  2. Step 2 In a large bowl, combine fennel, red onion, parsley, cilantro, and scallions. Using a sharp knife, peel the skin and pith of blood orange, cara cara orange, and grapefruit. Slice the citrus in rounds and add to the fennel, red onion, and herb mixture. Spoon 2 tablespoons of the Asian salsa verde into the bowl and toss lightly together. Season the salad with salt and pepper.
  3. Step 3 Preheat the grill pan to medium-high heat. Drizzle the fillets with extra virgin olive oil on both sides and season with kosher salt and fresh cracked black pepper. Place the fillets skin side down and grill for 5-6 minutes to get the skin crispy. Flip the fillets and cook for another 2-3 minutes.
  4. Step 4 Place the Citrus + Fennel salad evenly on a platter, place the fillets, top the salad with fillets and spoon the Asian Salsa Verde over each of the fillets.
Suggested sides
  • Roasted
    Red Potatoes
  • Spiced
    Chickpeas
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