GRILLED BARRAMUNDI WITH PEACHES

I used this recipe back in the late 70`s ........

So how is it relevant today  ?

It`s not the ingredients or even the recipe that has dated ....it is the way it is plated that makes ALL the difference .

This is an amazing dish served on a board with the baking paper intact  or serve it over a bed of orange and chilli infused couscous .

You are the master of your kitchen , you know the likes of your patrons .....you raised them ,  come on create a masterpiece  on  the plate.
The ingredients are still the same it`s the presentation that has been overhauled and updated .


GRILLED BARRUMUNDI  WITH PEACHES ..

Mix together 2 tablespoons of  rice bran oil ,
1/2 tsp of sea salt
1/2 tsp of paprika
1/4 tsp of black pepper
1 dsp of minced garlic
1 dsp of chopped thyme

Brush the barramundi fillets  ( 1kg ) with the marinade  and let stand for 15 minutes ..
Peel , stone and quarter 3 fresh peaches .
Now place barramundi fillets in a oven tray lined with baking paper  and arrange the fresh peach quarters around the fillets . Bake under the grill till the fish is lightly browned  on both sides .
Serve over a bed of seasoned couscous or red quinoa .
Enjoy.