This barramundi recipe with mango slaw is a delightful combination of flavors and textures. The tender, flaky barramundi pairs perfectly with the sweet and tangy mango slaw, creating a light and refreshing dish that's perfect for a healthy, pescetarian meal.
Ingredients: 4 barramundi fillets. 2 ripe mangoes, peeled and julienned. 1/2 small red cabbage, thinly sliced. 1 red bell pepper, julienned. 1/2 cup chopped fresh cilantro. 1/4 cup chopped fresh mint leaves. 1/4 cup lime juice. 2 tablespoons honey. 2 tablespoons rice vinegar. Salt and pepper to taste. 2 tablespoons olive oil.
Instructions: Warm the grill up to a medium-high level. Add some olive oil, salt, and pepper to the barramundi fillets before cooking them. Grill fillets of barramundi for four to five minutes on each side, or until opaque and cooked all the way through. Put mangoes, red cabbage, red bell pepper, cilantro, and mint in a large bowl. Salt and pepper should be mixed with lime juice, honey, rice vinegar, and salt in a small bowl. Add the dressing to the mango slaw and mix it all together. Grilled barramundi fillets should be served with mango slaw on top.
Prep Time: 15 minutes
Cook Time: 10 minutes
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