Prep time: 15 mins  
Cooking time: 10 mins 
Serves: 4 

Ingredients 

• 1 Capsicum
• 4 Kiwi Fruits
• 1 Grapefruit
• 1 Spanish Onion
• 1/2 Bunch Coriander
• 2 Birds Eye Chillies
• 1 Tbsp Soy Sauce
• 1 tsp Sesame Oil
• 1 1/2 Tbsp Sweet Chilli Sauce
• 4 Barramundi Fillet portions
• Salt and Pepper
• Cooking Oil

Method 

1. Finely dice the yellow capsicum. Peel and small dice the kiwi fruits.

2. Peel and remove the segments of the grapefruit and cut the segments into small dice.

3. Finely chop the Spanish onion.

4. Wash and finely chop the coriander and the stems.

5. Finely chop the chillies and place all the prepped ingredients together in a mixing bowl.

6. Add the black sesame seeds and mix through.

7. In a separate bowl, mix the lime juice, soy sauce, sweet chilli sauce, and sesame oil. Whisk together and set aside.

8. Pat dry the fish and cut the skin side with 2 incisions. Season with salt and pepper and set aside.

9. Bring a large frying pan to high heat, drizzle with cooking oil and cook the fish skin side down first for approx. 3 mins until golden brown, turn and cook for further 3mins turn off the heat and set aside until fully cooked.

10. Serve Barramundi on a bed of kiwi grapefruit salsa and drizzle with the lime and sweet chilli dressing.