Combine salsa ingredients in a
bowl and refrigerate at least 20 minutes for flavours to develop.
Combine olive oil, juice and wine and brush over barramundi fillets.
Sprinkle with pepper to taste. Cover loosely and refrigerate until ready
Heat grill pan or barbeque to hot, brush with oil and quickly sear
fillets, about 2-3 minutes on each side, depending on thickness, until
Meanwhile, grill or toast rolls, if desired, spread with mustard or
brush with olive oil, place leaves on roll then the grilled barramundi.
Top with the salsa.