- Cook Time
- Prep Time
- 4 ServingsServings
- 4 Barramundi Fillets
- 2 Bell Peppers- Red, Yellow or Green, as desired (cut into large chunks)
- 1/2 cup extra virgin olive oil
- 1 Tbs. Fresh Thyme
- 1/2 Tsp. Kosher Salt
- 1/4 Tsp. Fresh Ground Black Pepper
- 1/2 Tsp. Dried Red Pepper Flake
- Bamboo Skewers (soaked in warm water for about 1/2 hour)
1 Combine all ingredients except for fish and peppers in a bowl and let stand at room temperature while preparing the skewers.
2 Rinse fillets and pat dry with a paper towel. Slice fish into strips about 1 inch wide and the full width of the fillet.
3 Skewer one piece of fish in two places to securely hold it on each skewer (the skin is very tough when it’s raw and you may need a small knife to start each hole.)
4 Place a couple pieces of pepper on each skewer, too. When all the skewers are complete, lay them on a plate or platter and spoon the oil marinade over them.
5 For more flavor, cover and refrigerate for half an hour.
6 Just before grilling, spoon any remaining marinade over the fish one more time.
7 Place on a hot grill and cook for two minutes.
8 Turn and cook one or two more minutes.
9 Avoid flames as they will burn the bamboo skewers.
Source: Australis Barramundi