Barbecued Barra, skin off. Quick and Easy.

A bit different for me – sharing a recipe. One of my sons is a killer seafood cook – ah, maybe GUN instead of killer. He’s moved interstate so I rang for advice on cooking the seasonal Barramundi that has made its way down south. It took me less than 30 mins to make.

Usually best barbecued with skin on, some of the family find that, unless it is cooked to a crisp, the skin puts them off. So here we go.

Ingredients   (serves 4)

  • 4 Barra pieces (mixture or choose your preferred)
  • 250g hummus (or less). You could use garlic, instead, if you prefer.
  • 2 chilies, diced (or more or less)
  • olive oil
  • salt and pepper

Method

Tear sheet foil into 4 squares, approx. 30cm x 30cm so that you will be able to securely wrap one fillet in each.

Place a fillet in the centre, drizzle with olive oil, place 1/4 chopped chilies on top and a dollop of hummus. Sprinkle with salt and pepper and parcel it up securely.

Repeat with all 4. Turn BBQ grill on to medium and when 180C, place parcels sealed side up for 5 minutes with hood down. Turn for another 5 mins.

Check that the fish pulls away easily with a fork. Then it is done, but some people prefer it drier, so leave for 2 mins more.

Right side up

When you open the parcel it shows the ingredients, but I found it hard to slide off, so flipped it instead.

And served it with potato salad and my signature variation on a waldorf.

Enjoy! And let me know how you go with it, or if you have any questions. Thanks, Zac.

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