A nutty romesco is the perfect accompaniment to the smoky flavours of barbecued barramundi. And it's an impressive looking addition to the table, to boot.
• Prep time: 25 minutes
• Cook time: 40 minutes plus cooling
• Yield: Serves 6 - 8
• olive oil for drizzling
• 2 lemons, thickly sliced
• 1 bunch oregano, plus extra to serve
• 1 (1.2 kg) barramundi, cleaned, slashed a few times each side
For macadamia romesco:
• 3 red capsicum
• 4 long red chillies
• 50 ml sherry vinegar
• 2 tbsps macadamia oil
• 1 garlic clove, finely chopped
• 60 ml (1/4 cup) extra-virgin olive oil
• 50 gm roasted macadamia nuts, coarsely chopped
- For romesco, heat a barbecue to medium-high heat. Grill chillies and capsicum, turning occasionally, until charred and tender (2-3 minutes for chillies, 10-12 minutes for capsicum). Cool, peel, discard stalks from the capsicum (keep the seeds from the chilli unless you'd like less heat), then finely chop and combine in a bowl with remaining ingredients and season to taste. Romesco can be made up to 3 days ahead and refrigerated in an airtight container.
- Heat a barbecue to medium- high heat. Stuff the barramundi cavity with lemon and oregano, then secure at intervals with kitchen string. Rub a little oil all over the fish, season to taste and barbecue, carefully turning occasionally, until the flesh flakes easily (20-25 minutes). Remove string and serve barramundi topped with macadamia romesco and scattered with extra oregano.
This great family recipe is thanks to Gourmet Traveller at https://www.gourmettraveller.com.au/recipes/healthy-recipes/barbecued-barramundi-with-macadamia-romesco-15827