Barramundi with Citrus Sago

Description

Ingredients:

Fresh Four Fruit Salsa

  • 1 eachmango and papaw, peeled anddiced
  • 2 kiwis, peeled and diced
  • 1/2 Ugli fruit** or pink grapefruit,segmented and diced
  • 1/2 small red onion, diced
  • 1/4 c.chopped coriander
  • 3 T. chopped fresh mint
  • 1 AnaheimChile, roasted and diced
  • 1 T. each candied ginger andminced jalapeno
  • 1 T. fresh lime juice

Gently fold all ingredients together.

CitrusSavory Sago

  • 2 c.water
  • 1 c.sago**
  • 1/4 -1/2 tsp. salt
  • 2 T. each lemon and limejuice
  • 1 T. each lemon and lime zest
  • 1 tsp. candied ginger**
  • 1/4 c.eachchopped coriander andparsley

Heat water to boiling point. Add sagoand salt and cook according to
package directions. Just before servingstir in remaining ingredients.

Directions:
Any fish filet or steak works well withthis dish but the Queensland choice is
Barramundi or Tuna stabbed with afresh sugar cane. If there are no cane
fields near your nor an exotic gourmetproduce stand try this! Take 1 or 2
wooden skewers for each filet andsoak them in a bush, Queensland or
any flavored honey.

The filet is servedon a bed of citrus savoury sago andwith a colorful cascading fruit salsaover all. This was developed andserved for the film crew on The
Magician and even the director lovedit!

8 wooden skewers or 4 pieces of sugar
cane, sharpened**
1/4 c.gourmet bush honey**
4 (6 oz) fish filets or steaks
Garnish:4 mint sprigs

Place skewers or cane in honey on ashallow plate, leaving the tops free to
handle. After soaking at least on hourstab filets with skewers to permeate
with honey.

Barbecue or grill fish nice side downon first side (10 minutes an inch of
thickness-total). If there is no BBQ weused a few drops of liquid smoke to
add flavor.

Gently stack each fillet on mound oragainst timbale of sago. Cascade fruit
salsa overall.Garnish with a sprightly sprig of mintif desired. Pool some flavored oil insmall drops around fish.flavoredwith juices of the fruit salsa!

Additional Information

Recipe Source: Chef Submissions
Submitted By: Susanne Wilder