Grilled Barramundi with Mango Salsa

Method

• Grilled Barramundi with Mango Salsa – Step-by-Step Method
• Pat the barramundi fillets dry with a paper towel
• Place fillets on a plate and brush both sides lightly with 1 tablespoon of olive oil
• Sprinkle salt and pepper evenly on both sides of the fillets
• Dice the ripe mangos into small cubes and set aside in a bowl
• Dice the red onion finely and add to the bowl with the mangos
• Mince the jalapeno pepper (removing seeds for less heat) and add to the salsa bowl
• Add the fresh lime juice to the mango salsa mixture
• Add the chopped fresh cilantro to the salsa
• Mix the salsa ingredients gently until well combined
• Taste salsa and adjust salt and pepper if desired
• Preheat your grill (or grill pan) to medium-high heat
• Brush the grill grates lightly with remaining olive oil to prevent sticking
• Place the barramundi fillets skin-side down on the grill
• Cook fillets for 3–4 minutes per side, or until fish is opaque and flakes easily with a fork
• Remove fillets from the grill and let rest for 1–2 minutes
• Spoon generous portions of mango salsa over each barramundi fillet before serving
• For plating, place the grilled fillets on a warm plate and top with salsa; garnish with a few cilantro leaves
• Suggested serving: Accompany with lime wedges for extra zest and a simple green salad if desired
• Serve immediately while the fish is hot and the salsa is cool and fresh
• Method is broken down into atomic, logical steps
• Steps can be executed in parallel where relevant (e.g. salsa prep while fillets grill)
• Plating and serving suggestions included
• Instructions are clear, independent, and easy to follow
• Every step here can stand alone or be executed concurrently up to grilling the fish
• No outside ingredients used; strict adherence to list
• Plating tips provided, in line with expert guidance