Grilled Barramundi & Eggplant Relish Recipe
Make Grilled Barramundi & Eggplant Relish Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grilled Barramundi
Eggplant Relish
To Serve
Method
Grilled Barramundi
Prepare marinade
In a shallow dish combine 3 tbs extra-virgin olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp fresh thyme leaves, 1 tsp sea salt and 1 tsp freshly ground black pepper. Whisk to emulsify.
Marinate fish
Pat the barramundi fillets dry with paper towel. Place fillets skin-side down in the dish and spoon marinade over flesh and skin. Let sit at room temperature for 15–20 minutes (or refrigerate up to 30 minutes).
Preheat grill
Preheat a grill or grill pan to medium-high heat (about 220°C / 430°F). Oil the grates or pan lightly to prevent sticking.
Grill fillets
Place fillets skin-side down on the hot grill. Cook 4–5 minutes without moving, until the skin is crisp and the fish releases easily. Turn gently and cook 1–2 minutes more for a total cook time of 5–7 minutes, depending on thickness, until flesh is opaque and flakes with a fork (internal temp ~60°C / 140°F). Remove and rest 2 minutes.
Eggplant Relish
Char the eggplant and pepper
Prick eggplants a few times with a fork. Place whole eggplants and the red bell pepper on a hot grill or under a broiler. Turn occasionally until skin is blackened and flesh is very soft (20–25 minutes for eggplants, 8–12 minutes for pepper). Transfer to a bowl and cover tightly for 10 minutes to steam (this loosens skins).
Peel and chop
When cool enough to handle, peel the eggplants and discard stems. Scoop out flesh and roughly chop. Peel the charred skin from the pepper, remove stem and seeds, and finely dice the flesh.
Combine relish ingredients
In a mixing bowl combine the chopped eggplant and diced red pepper with 1 finely chopped shallot, 1 tsp minced garlic, 1 cup halved cherry tomatoes, 1 tbs red wine vinegar, 2 tbs extra-virgin olive oil, 1 tsp lemon zest, 1 tbs lemon juice, 2 tbs chopped parsley, 1 tbs chopped mint (optional), 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Stir gently to combine.
Adjust and rest
Taste and adjust seasoning — add a little more vinegar or lemon juice for brightness, or a pinch more salt. Let the relish sit for at least 15 minutes at room temperature for flavors to meld (can be made up to 2 hours ahead and kept covered in the fridge; bring back to room temp before serving).
To Serve
On warmed plates mound a small handful of microgreens or baby rocket. Spoon 2–3 generous tablespoons of eggplant relish alongside or over the bed of greens.