Coat the fish with the spice and olive oil, place it on a tray and let it marinate in the fridge, covered, for at least 2 hours and up to 24 hours. Remove the fish from the fridge about an hour before cooking to let it come to room temperature.
Slice the pineapple into 0.5cm thick slices, toss them in the spice and place them on a searing hot grill until grill marks appear on one side, about 1-2 minutes. Flip and grill for another 1-2 minutes. Transfer them to a plate and set aside.
Add capsicum, chilli and coriander to a bowl. Once the pineapple is cool enough to handle, dice it, and add it to the same bowl. Mix in the lime juice, sugar and salt and toss to combine. Set aside.
Using a sharp knife, lightly score the skin of the barramundi. Brush your grill with olive oil and make sure it’s very hot; place the fish on the grill, skin down, and cook until the skin is crispy and the fish can easily be lifted from the grill, about 2-4 minutes. Flip over and let it cook until the fish is bright white inside, about 4-6 minutes. Drizzle with lime juice and serve immediately with the pineapple salsa.
This recipe is also a delicious filling for tacos or serve with plain rice.
