Ingredients
Scale
- 1 pound barramundi fillets
- 2 tablespoons avocado oil
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Sea salt and freshly cracked black pepper to taste
- 2 tablespoons ghee
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon lime zest
- 4 cups assorted salad greens (e.g., butter lettuce, kale, watercress)
- 1 cup grape tomatoes, quartered
- 1 bell pepper, diced
- 1/4 red cabbage, finely shredded
- 1/4 cup lemon vinaigrette
Instructions
- Begin by heating your grill to a medium-high setting.
- In a mixing bowl, combine the avocado oil, onion powder, smoked paprika, sea salt, and black pepper to create a flavorful marinade.
- Generously coat both sides of the barramundi fillets with this mixture.
- Grill the fish for approximately 4-5 minutes on each side, ensuring it’s cooked through and flakes easily when tested with a fork.
- Meanwhile, in a small saucepan, melt the ghee over low heat.
- Stir in the lime juice and zest, then set aside.
- In a large mixing bowl, toss together the assorted salad greens, grape tomatoes, diced bell pepper, and shredded red cabbage.
- Drizzle with lemon vinaigrette and mix well to combine.
- Once the barramundi is perfectly grilled, transfer it to a serving platter and generously pour the lime-infused ghee over the top.
- Pair the fish with the vibrant herb salad for a refreshing meal.
Notes
- Ensure the barramundi is fresh for the best flavor.
- Adjust seasoning according to personal taste.
- Feel free to add other vegetables to the salad as desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Australian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg