Chipotle-marinated barramundi with roast tomato salsa
The most amazingly fresh-tasting, healthy dinner you could possibly whip out from your fridge or freezer.
We make a spicy marinade of chipotle in adobo, pickled jalapenos, coriander, cumin, garlic and lime juice and use it to coat the barramundi strips which we vacuum seal.
The barramundi is ready for you to pan fry and serve with our fresh salsa of blended roast tomatoes, onion, garlic, coriander, chilli and lime juice.
Barramundi, garlic, pepper, cumin, fresh coriander, pickled jalapeno, chipotle in adobo, olive oil, salt, lime juice.
Salsa: roma tomatoes, chilli, olive oil, salt, garlic, red onion, fresh coriander, lime juice, sugar.
These barramundi strips work well with the roast corn and quinoa naked burrito bowl or with some potato wedges and a salad, but even better flaked and wrapped in soft tacos, with the roast tomato salsa, guacamole and sour cream.
LOW CARB: Keep the accompaniments - the guac, the salsa, the slaw, even the sour cream - but ditch the tortillas for baby cos lettuce leaves. They make a great wrap.
Frozen product. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: this product is raw and should be fully cooked before consumption. While every effort has been made to ensure that the barramundi is bone and scale free, please be aware that some may remain.
Defrost fish and salsa fully before cooking. Remove the fish from the marinade. Pan fry in a lightly oiled, non-stick pan for approximately 1-2 minutes a side or until cooked through.