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Ingredients

2 corn cobs, husks and silks removed
4 Coles Barramundi Portions Skin On, thawed
2 tablespoons extra virgin olive oil
2 zucchini, peeled into ribbons
1/3 cup mint leaves
2 tablespoons lemon juice
1 garlic clove, crushed
2 tablespoons chopped pistachios
Lemon zest, to serve
Lemon wedges, to serve

Method

Step 1 Heat a barbecue grill or chargrill on medium. Cook the corn, turning, for 10 mins or until tender and charred. Set aside to cool slightly. Use a small serrated knife to cut down the side of the corn to release the kernels. Transfer to a bowl.
Step 2 Meanwhile, heat a barbecue flat plate or large frying pan on high. Coat the barramundi in half the oil. Cook for 3 mins each side or until cooked through.
Step 3 Add the zucchini and mint leaves to the corn in the bowl. Combine the lemon juice, garlic and remaining oil in a bowl. Divide the corn salad and barramundi among serving plates. Drizzle with the dressing. Sprinkle with lemon zest and pistachio. Season. Serve with lemon wedges.

Barramundi with grilled corn salad

How to make Barramundi with grilled corn salad

Ingredients

Method