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Pineapple Glazed Barramundi

Pineapple Glazed Barramundi
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Curtis Stone's Pineapple Glazed Barramundi served with grilled avocado and mango makes a delicious summer meal.

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Prep Time 25 minutes
Cook Time 25 minutes
Serves 8Serves 8

Ingredients

  • 8 x 170 g fresh barramundi fillets
For the Glaze:
  • 1/2 topless pineapple, cut into large pieces
  • 1/2 cup brown sugar
  • 1 tbsp soy sauce
  • 1 lime, juiced
For the Salad:
  • 1/2 red onion, thinly sliced
  • 1 tbsp Coles Brand Red Wine Vinegar
  • 1/4 tsp salt
  • 2 avocados, cut in quarters, stone removed
  • 1 mango, peeled and cut into thin wedges
  • 2 baby cos, ends trimmed, cut into 6cm pieces
  • 2 spring onions, thinly sliced on an angle
For the Vinaigrette:
  • 3 limes, juiced
  • 1 tbsp brown sugar
  • 1 tbsp soy sauce
  • 1/3 cup Coles Brand Extra Virgin Olive Oil

Method

  1. Place the red onions in a bowl with the red wine vinegar and a ¼ teaspoon of salt. Let sit and marinate while preparing the glaze.
  2. To make the glaze, place the pineapple in a food processor and blend until smooth. Pour the pineapple purée into a large saucepan over medium heat and add the brown sugar and soy. Cook until the sugar has dissolved, stirring constantly. Add the lime juice and stir just to combine. Remove from the heat.
  3. To make the vinaigrette, combine the lime juice, sugar and soy in a medium mixing bowl. While whisking, slowly pour in the olive oil. Reserve while grilling avocados.
  4. To grill the avocados, preheat a grill pan to medium high heat. Sprinkle the inside of the avocado with salt, drizzle with a little olive oil and place on the grill, cut side down. Let it cook for about 1-2 minutes until charred, then turn clockwise a quarter turn. Let cook for a further 1-2 minutes or until charred, then remove and let cool, cut side up.

    TIP

    Char-grilling the avocado adds a smoky depth to the flavour of this dish. To remove the avocado stone, cut avocado in half and twist. Holding half in one hand, gently tap a sharp knife into the stone. Twist the knife and the stone will ease out.

  5. Preheat oven to 200°C. Place barramundi fillets on a baking tray lined with aluminium foil and brushed with oil. Using a spoon, drizzle the glaze over the fillet to coat.
  6. Place in the oven and let cook for about 10 minutes or until fish is just cooked and glaze has set.
  7. To assemble, remove avocado from skin and arrange with baby Cos and mango on a platter, top with barramundi, drizzle with vinaigrette and garnish with red onions. Serve immediately.

    TIP

    Plate each of the ingredients one by one to build layers of colour. Start with the Cos lettuce and avocado, then layer the mango and the barramundi on top. Good presentation is all about careful placement of each element to balance colours.

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C
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0C = 0F
Gas Celsius Fahrenheit
1/4 107 225
1/2 121 250
1 135 275
2 148 300
3 162 325
4 176 350
5 190 375
6 204 400
7 218 425
8 232 450
9 246 475
G
to
0G 0OZ
Kilos Grams Pounds Ounces
0.05 50 0.11 1.76
0.1 100 0.22 3.53
0.15 150 0.33 5.29
0.2 200 0.44 7.05
0.25 250 0.55 8.82
0.3 300 0.66 10.6
0.4 400 0.88 14.1
0.5 500 1.1 17.6
0.75 750 1.65 26.5
1 1000 2.2 35.3
1.25 1250 2.76 44.1
1.5 1500 3.31 52.9
1.75 1750 3.86 61.7
2 2000 4.41 70.5
ML
to
0ML 0TBSP
Litres MM Pints Floz Tbsp Tsp
0.05 50 0.09 1.76 3.33 10
0.1 100 0.18 3.52 6.67 20
0.15 150 0.26 5.28 10 30
0.2 200 0.35 7.04 13.3 40
0.25 250 0.44 8.8 16.7 50
0.3 300 0.53 10.6 20 60
0.4 400 0.7 14.1 26.7 80
0.5 500 0.88 17.6 33.3 100
0.75 750 1.32 26.4 50 150
1 1000 1.76 35.2 66.7 200
1.25 1250 2.2 44 83.3 250
1.5 1500 2.64 52.8 100 300
1.75 1750 3.08 61.6 116 350
2 2000 3.52 70.4 133 400
1.25 1250 2.2 44 83.3 250
1.5 1500 2.64 52.8 100 300
1.75 1750 3.08 61.6 116 350
2 2000 3.52 70.4 133 400
MM
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0MM
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Metres CM Feet Inches
0.05 5 0.16 1.97
0.1 10 0.33 3.94
0.15 15 0.49 5.91
0.2 20 0.66 7.87
0.25 25 0.82 9.84
0.3 30 0.98 11.8
0.4 40 1.31 15.7
0.5 50 1.64 19.7
0.75 75 2.46 29.5
1 100 3.28 39.4
1.25 125 4.1 49.2
1.5 150 4.92 59.1
1.75 175 5.74 68.9
2 200 6.56 78.7
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