2x Barramundi Steaks
Medium hot BBQ or pan. Melt tallow or butter on cooking surface. Place Barra skin side up and fry for about five minutes before flipping to skin side down. Then fry for further four minutes before gently opening up one piece and assessing the doneness of the Barra.
Pair with Chardonnay.
Sustainably salt water farmed barramundi from the Whitsunday region of QLD. Your two barramundi steaks will weigh a minimum of 500g and come to you in a biodegradable bag with approximately 3 days shelf life when kept in your refrigerator.
Clean, antibiotic and growth hormone free fish from healthy, happy and well looked after Barras.
Greek Marinade: Greek: Free range lamb, rosemary, lemon, garlic, oregano, salt, pepper, olive oil, canola oil. Allergens: Garlic. Gluten free.