Set aside. Add butter to pan and stir fry minced garlic. Add lemon juice and water. 6 The end result will be dark, some of the herbs may even be a little burned, and the fish should be just done. Add olive oil to barramundi and spread it all over. Pat barramundi dry and lightly w some sea salt. Whilst the fish is cooking, bring to the boil a saucepan of water and blanch the tomatoes in the boiling water for 15 … Season heavily with at least two teaspoons of salt … Dry the skin of the barramundi with paper towel. … 7 Grill … Remove fish from heat and allow to rest for a few minutes. Grill fish for about three or four minutes on each side, avoiding open flame. Add sugar. Score fish, making incision with sharp knife at least five times on the surface of the skin. Place the barramundi onto the grill and cook for 5 minutes either side.
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