Easy recipe Pineapple Glazed Barramundi

how to make Pineapple Glazed Barramundi, fresh Pineapple Glazed Barramundi, Pineapple Glazed Barramundi recipes, recipe Pineapple Glazed Barramundi, easy Pineapple Glazed Barramundi recipe, best Pineapple Glazed Barramundi recipe, homemade Pineapple Glazed Barramundi, simple Pineapple Glazed Barramundi recipe, cooking Pineapple Glazed Barramundi, cook Pineapple Glazed Barramundi, recipe for Pineapple Glazed Barramundi, how to cook a Pineapple Glazed Barramundi, what to cook with Pineapple Glazed Barramundi, recipe for cooked Pineapple Glazed Barramundi, Pineapple Glazed Barramundi recipe easy

three limes, juiced one tbsp brown sugar (Recipes by ingridients brown sugar) (Recipes by ingridients sugar) one tbsp soy sauce (Recipes by ingridients sauce) (Recipes by ingridients soy sauce) one third cup Coles Brand Extra Virgin Olive Oil Place the red onions in a bowl with the red wine vinegar (Recipes by ingridients vinegar) and a ¼ teaspoon of salt. Let sit and marinate while preparing the glaze. To make the glaze, place the pineapple in a food processor and blend until smooth. Pour the pineapple purée into a large saucepan over medium heat and add the brown sugar (Recipes by ingridients brown sugar) (Recipes by ingridients sugar) and soy. Cook until the sugar (Recipes by ingridients sugar) has dissolved, stirring constantly. Add the lime juice (Recipes by ingridients juice) and stir just to combine. Remove from the heat. To make the vinaigrette, combine the lime, juice (Recipes by ingridients juice) sugar (Recipes by ingridients sugar) and soy in a medium mixing bowl. Pineapple Glazed Barramundi. While whisking, slowly pour in the olive oil. Reserve while grilling avocados. To grill the avocados, preheat a grill pan to medium high heat. Sprinkle the inside of the avocado with salt, drizzle with a little olive oil and place on the grill, cut side down. Let it cook for about one-two minutes until charred, then turn clockwise a quarter turn. Let cook for a further one-two minutes or until charred, then remove and let cool, cut side up. Pineapple Glazed Barramundi. TIP Char-grilling the avocado adds a smoky depth to the flavour of this dish. To remove the avocado stone, cut avocado in half and twist. Pineapple Glazed Barramundi. Holding half in one hand, gently tap a sharp knife into the stone. Twist the knife and the stone will ease out. Preheat oven to two hundred°C. Place barramundi fillets on a baking tray lined with aluminium foil and brushed with oil. Using a spoon, drizzle the glaze over the fillet to coat. Place in the oven and let cook for about ten minutes or until fish is just cooked and glaze has set. To assemble, remove avocado from skin and arrange with baby Cos and mango on a platter, top with barramundi, drizzle with vinaigrette and garnish with red onions. Serve immediately. TIP Plate each of the ingredients one by one to build layers of colour. Start with the Cos lettuce and avocado, then layer the mango and the barramundi on top. Pineapple Glazed Barramundi. Good presentation is all about careful placement of each element to balance colours. .