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Char-Grilled Barramundi Burger with Tropical Salsa

4 Australian farm barramundi fillets (about 150g each)
1 tablespoon virgin olive oil
1 tablespoon lemon juice
1 tablespoon white wine
cracked black pepper

1 mango, finely diced
1/2 cup diced pawpaw
1/2 avocado, finely diced
1 Roma tomato, diced
1 small red onion, finely diced
2 tablespoons finely diced Lebanese cucumber
2 tablespoons each finely chopped fresh coriander & parsley
1 tablespoon lemon juice.

To serve:
4 large gourmet bread rolls
Mixed leaves or rocket.

Char-Grilled Barramundi Burger with Tropical SalsaCombine 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 to use.

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 just cooked.

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.

Serves 4


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