Grilled barrimundi and saucy salsa wraps

I love summer. The heat, the tropical flowers, the tropical fruit! I wanted something light and fresh that incorporated these things for lunch today. So I decided to make a summer salsa to accompany grilled barramundi on a wrap. It’s simple – but so tasty! It was delightful to have some friends from Townsville call to say they were dropping in, so I invited them to try my creations too.

So, here’s the recipe (feeds 4):

1 mango, peeled and diced
1 avocado, peeled and diced
1 clove of garlic, crushed
1 tomato (I used a tomato from our garden)
150g corn kernels (its quicker if you use tinned corn kernels)
Lime juice (I always have the bottled lime juice in the fridge – I find a lot of recipes only use ½ a lime so I feel a bit wasteful, however the juice of one lime will suffice if you prefer it fresh)
5 drops of Tabasco sauce
Salt and pepper to taste

Spice mix:
4 tablespoons paprika
2 tablespoons black pepper
2 tablespoons white pepper
2 large pinches of cooking salt
2 tablespoons oregano
2 tablespoons mixed herbs
1 tablespoon Moroccan seasoning

4 pieces of barramundi
8 wholemeal wraps (BIG TIP: when buying wraps, look at two things, sugar and carbohydrate content – a corn wrap or a white wrap had almost double the amount of carbohydrates. In terms of sugar any white bread is always higher than a whole or multigrain.)
mixed lettuce leaves

1. Mix ingredients in first paragraph (mango through to salt and pepper) to make salsa.
2. Prepare spice mix in a medium size bowl.
3. Coat the fish in spice mix and grill in a pan on medium heat for 3-4 min each side.
4. Break fish into chunks.
5. You can serve as I did (with lettuce, fish, salsa and wraps in separate bowls) where guests can make their own or alternatively put fish, salsa and lettuce inside a wrap and fold up. The latter is more difficult for presentation, however if you are taking it to work or for a picnic it is much more practical.

As you will see in the first picture I served it with a mango frappe. Buy the slightly older (and usually cheaper) mangoes peel and chop, then place in food processor (or blend with bamix as I did). Add 1 litre of sugar free lemonade and 20-30 ice cubes and blend away! NB: If using bamix – blend icecubes first – it was difficult to do once they could jump around in a liquid).

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