Cedar Planked Barramundi With Pickled Nectarines

Name: Cedar Planked Barramundi With Pickled Nectarines
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Pickled Nectarines; 1 cup white distilled vinegar; 1/2 cup water; 2 teaspoons salt; 2 tablespoons sugar; 4 medium nectarines, pitted and sliced 1/4 inch thick; 1/2 medium red onion, thinly sliced; For the Fish; 2 untreated cedar planks, soaked for at least 1 hour; 2 teaspoons dijon mustard; 2 teaspoons brown sugar; 1 teaspoon salt; freshly cracked black pepper, to taste; 4 6-oz barramundi fillets, skin on or off; Extra virgin olive oil, for drizzling; 1/4 cup fresh basil leaves, roughly chopped

Servings: persons

For the Pickled Nectarines
1 cup white distilled vinegar
1/2 cup water
2 teaspoons salt
2 tablespoons sugar
4 medium nectarines, pitted and sliced 1/4 inch thick
1/2 medium red onion, thinly sliced
For the Fish
2 untreated cedar planks, soaked for at least 1 hour
2 teaspoons dijon mustard
2 teaspoons brown sugar
1 teaspoon salt
freshly cracked black pepper, to taste
4 6-oz barramundi fillets, skin on or off
Extra virgin olive oil, for drizzling
1/4 cup fresh basil leaves, roughly chopped

1
Combine the vinegar, water, salt and sugar in a medium saucepan and bring to a boil. Place the nectarines and red onion into a jar or bowl. Pour the liquid over top, then let sit while you prepare the fish. Pickled nectarines can be made up to one week in advance. Store, covered, in the refrigerator.
2
Preheat a gas or charcoal grill to medium heat. Mix together the mustard, brown sugar, salt and pepper in a small bowl. Pat the barramundi fillets very dry, then rub the mixture all over on both sides. Lightly oil the tops of the cedar planks, place them on the grill, close, and allow them to heat up for about 5 minutes. Carefully transfer the fillets to the cedar planks (skin side down) close the grill, and turn the heat down slightly to medium-low.
3
Allow the fish to cook for about 10-15 minutes, depending on thickness. It will be done when the thickest part of the flesh is totally opaque throughout. Transfer the fish to a serving platter, then drain the pickled nectarines and red onions and spoon over the top. Drizzle with olive oil and sprinkle with chopped basil. Serve immediately.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Pickled Nectarines, 1 cup white distilled vinegar, 1/2 cup water, 2 teaspoons salt, and more.

Yes, Cedar Planked Barramundi With Pickled Nectarines falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!