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Grilled Barracuda from Port Douglas (Variation 2)
Port Douglas — Mother recipe · en it
A lean and exquisite piece of fish, slowly grilled with authentic Northern Australian spices.
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 4 barracuda fillets
- 100 ml of palm oil
- 2 cloves of chopped onion
- 1 tablespoon of chili powder
- 1 tablespoon of sugar
- 1 tablespoon of lemon juice
- Salt and pepper to taste
- 1 chopped red onion
- 1 chopped white onion
- 1 tablespoon of chili extract
- 200 g of cubed potatoes
- 1 teaspoon of salt
Method
- Prepare the barracuda fillets, removing the central spine and cutting them into uniform pieces.
- In a bowl, mix the palm oil, chopped onions, chili powder, sugar, lemon juice, salt, and pepper.
- Marinate the barracuda fillets with the mixture, cover, and let them rest for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Grill the barracuda fillets for about 5-7 minutes per side, until they are golden and cooked to your liking.
- Meanwhile, in a medium pan, sauté the chopped onions, chili powder, and cubed potatoes.
- Serve the barracuda fillets with the warm and crispy onion and potato sauce.
The story
The barracuda from Port Douglas has become a popular dish due to its lean meat and rich local history. This variation, prepared according to local traditions, pays homage to this culinary heritage.
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