Cooking time: 1 hour

Serves: 4 

Ingredients:

• 2 packets barramundi
• 1 eschallot
• 1 truss tomato
• ½ bunch coriander
• 1 corn cob
• 1 lemon
• 1 lime
• 1 garlic clove
• 1 avocado
• 1 Lebanese cucumber
• 1 long red chilli
• 1 cos lettuce
• 2 tbsp sour cream
• 4 tbsp mayonnaise
• 1 tsp chipotle powder
• ½ tsp smoked paprika
• 1 packet fajitas
• Olive oil
• Salt & pepper

Method: 

1. Give all your vegies a little wash. Using a sharp knife, score the barramundi skins.

2. Grill corn on a barbeque or griddle, turning regularly until some of the kernels are charred.

3. Finely chop garlic, coriander stalks, and chilli (removing seeds if desired). Add to a bowl with avocado, sour cream, juice of half a lime and drizzle of olive oil. Season with salt and pepper and mash together well with a fork. Set aside.

4. Once corn is cooked, slice off kernels with a knife. Dice the tomato, eschallot and cucumber into ½ cm cubes. Roughly chop coriander leaves. Add ingredients to a mixing bowl, drizzle with olive oil and juice of half a lemon. Season with salt and pepper and mix well.

5. In a hot pan on high heat, drizzle olive oil and sear barramundi, flesh side down for approx. 3 mins. Turn and cook skin-side down for approx. 4-5 mins, checking regularly until skin is crisp and golden. Remove the hard end from the lettuce, then wash and dry leaves and set aside. In a bowl, add mayonnaise, chipotle powder and juice of half a lime, mix together well. 

6. In the same pan (or barbeque) used for the corn, toast fajitas for less than a minute on either side. Serve with barramundi, corn salsa, guacamole and chipotle mayo. Finish with a squeeze of lemon.