Warm Mediterranean Salad w/ Crispy Skin Barramundi

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SERVES 4

PREP TIME: 30 MINS

COOK TIME: 20 MINS

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Ingredients

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FOR THE SALAD

1 CUP COOKED RISONI

1/2 CUP PICKLED RED ONIONS, OR THINLY SLICED FRESH

1 LEBANESE CUCUMBER, ROUGHLY CHOPPED

1 CUP MIXED MEDITERRANEAN PITTED OLIVES, ROUGHLY CHOPPED

1 BLOCK GREEK STYLE FETA, CRUMBLED

2 ROMA TOMATOES, SLICED

1 CUP CHOPPED DILL AND MINT

FOR THE DRESSING

1/3 CUP FRESH OREGANO, LEAVES PICKED AND FINELY CHOPPED

2 TSP OLIVE OIL

2 TSP RED WINE VINEGAR

1 TSP RUNNY HONEY

CRACK SALT & PEPPER

FOR THE GARLIC YOGHURT

1 CUP THICK GREEK YOGHURT

2 GARLIC CLOVES, MINCED

1 TSP SALT FLAKES

OTHER

4 SKIN ON BARRAMUNDI FILLETS

DRIZZLE OLIVE OIL

LEMON ZEST

HANDFUL DILL SPRIGS

LEMON WEDGES

CRACKED PEPPER

SALT FLAKES

TORN COS LETTUCE LEAVES

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Utensils

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LARGE FRY PAN

SHARP KNIVES

SMALL POT

LARGE MIXING BOWL

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Method

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1. COOK RISONI (ORZO) IN SALTED BOILING WATER UNTIL AL DENTE (AROUND 12 MINS). STRAIN AND SET ASIDE TO COOL
   

2. ADD ALL SALAD INGREDIENTS INTO A LARGE MIXING BOWL, TOSSING PASTA ONCE COOLED
   

3. AFTER PICKING AND FINELY CHOPPING FRESH OREGANO, IN A SMALL RAMEKIN MIX TOGETHER DRESSING INGREDIENTS. TOSS THROUGH SALAD AND SET ASIDE
   

4. STIR GARLIC AND SALT THROUGH YOGHURT, SET ASIDE
   

5. CRACK SALT AND PEPPER ON EACH SIDE OF BARRAMUNDI. HEAT A TABLESPOON OF OLIVE OIL IN A FRY PAN OVER MEDIUM HIGH HEAT. ADD BARRAMUNDI, SKIN SIDE UP FIRST. DEPENDING ON THE SIZE OF YOUR FILLETS, COOK ON ONE SIDE FOR SOMEWHERE BETWEEN 6-9 MINUTES, ADDING LID FOR A FEW MINUTES TO TRAP HEAT AND COOK THROUGH
   

6. FLIP ONTO SKIN SIDE AND FINISH OFF FOR A FEW MINUTES TO CRISP UP. REMOVE FROM HEAT
   

7. SERVE BARRAMUNDI WITH SALT FLAKES AND LEMON WEDGES. SMEAR YOGHURT ONTO SERVING PLATTER AND ADD SPOONFULS OF SALAD. FINISH WITH DILL SPRIGS, LEMON ZEST AND A DRIZZLE OF OLIVE OIL. SERVE ALONGSIDE TORN COS LETTUCE LEAVES, ENJOY!

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