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Christmas Down Under falls in the middle of summer and is often celebrated on the beach with the holiday feast cooked on the “barbie.” Prawns, steaks, chicken, and lobster, as well as fish, are all popular entree choices to be cooked on the grill. Barramundi is a white-fleshed fish popular in Australia but seldom found outside the country, but other fish such as cod or swordfish can be substituted.
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| 4 servings |
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Christmas Down Under falls in the middle of summer and is often celebrated on the beach with the holiday feast cooked on the “barbie.” Prawns, steaks, chicken, and lobster, as well as fish, are all popular entree choices to be cooked on the grill. Barramundi is a white-fleshed fish popular in Australia but seldom found outside the country, but other fish such as cod or swordfish can be substituted.
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Ingredients
Marinade
- 1/4 cup lime juice preferably fresh
- 3 tbsp vegetable oil
- 2 tsp Djion-type mustard
- 2 tsp grated ginger
- 1 tsp minced garlic
- 1 large jalapeno stem and seeds removed, minced
Barbie Sauce
- 4 tomatoes seeds removed, chopped
- 2 tbsp cider vinegar
- 1/4 cup sugar
- 1/4 cup finely chopped onion
- 1 tbsp chopped ginger
- 2 cloves garlic minced
- 1 tbsp curry powder
- 1 tsp crushed red chile such as piquin
- 1/4 tsp ground cumin
Servings: servings
Units:
Instructions
- In a bowl, combine all the ingredients for the marinade. Place the fish in a non-reactive pan and cover with the marinade. Marinate the fish for an hour, turning frequently.
- To make the sauce, combine all the ingredients in a saucepan over high heat. Bring to a boil, reduce the heat and simmer for 5 minutes. Place the sauce in a blender or food processor and puree until smooth. Adjust the seasonings.
- Remove the fish from the marinade and grill over a medium-hot grill, basting frequently with the marinade.
- Serve the fish with the sauce on the side.
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