BBQ-Spiced Grilled Barramundi
with Corn on the Cob, Zucchini and Peppers
We love BBQ-spiced everything and barramundi is the perfect fish to soak in all the smoky flavours! Served with an extra drizzle of BBQ sauce plus a hearty helping of delicious grilled veggies!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
1 tbsp
BBQ Seasoning
200 g
Zucchini
2 unit
Corn on the Cob
160 g
Sweet Bell Pepper
4 tbsp
BBQ Sauce
(Contains Mustard)
2 unit
Green Onion
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt and Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.Lightly oil the grill.While you prep, preheat grill to 425°F over medium heat. Thinly slice green onions. Core, then quarter peppers. Quarter zucchini lengthwise, into spears (NOTE: You should have 4 spears for 2 ppl, 8 for 4 ppl).
Add peppers, zucchini and 2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to coat. Set aside.
Pat barramundi dry with paper towels. Brush both sides of barramundi with 1 tbsp oil (dbl for 4 ppl), then season all over with BBQ Seasoning.
Add corn to grill. Close lid and grill, turning occasionally, until tender and grill marks form, 8-10 min. At the same time, add barramundi to the other side of the grill, flesh side down. Close lid and grill barramundi, flipping once, until cooked through, 3-4 min per side.** (TIP: Don't flip barramundi too soon or it will stick to the grill. Use a metal spatula to flip fish.)
After flipping barramundi, add peppers and zucchini to the grill. (TIP: Don't overcrowd your grill! If there isn't enough space on the grill, grill veggies once barramundi and corn are done.) Close lid and grill veggies, flipping once, until tender-crisp, 2-3 min.
Stir together green onions, a pinch of salt and 2 tbsp room temperature butter (dbl for 4 ppl) in a small bowl. Set aside. Divide corn, veggies and barramundi between plates. Spread herb butter onto corn. Spoon some BBQ sauce over barramundi. Serve remaining BBQ sauce on the side, for dipping.
