This recipe is from a Coles magazine from 2011. It used to be available on the Coles website but over the years they removed it.

Preparation time: 25 mins – Cooking: 25 mins – Serves 8

8 Fresh fillets (170 g each)

Avocado and mango salad

• 1/2 red onion, thinly sliced
• 1 tbsp Red wine vinegar
• 1/2 tsp salt
• 2 avocados, cut in quarters, stone removed
• 2 baby cos lettuce, ends trimmed, cut into 6 cm pieces
• 1 mango, peeled, cut into thin wedges

Pineapple glaze

• 1/2 topless pineapple cut into large pieces
• 1/2 cup of brown sugar
• 1 tbsp soy sauce
• 1 lime, juiced

Vinaigrette

• 3 limes, juiced
• 1 tbsp brown sugar
• 1 tbsp soy sauce
• 1/2 cup EVOO plus extra for avocado and barramundi

1. To make the salad, place red onions in a bowl with red wine vinegar and salt. Let sit and marinate while preparing the glaze.
2. To make the glaze, place pineapple in a food processor and blend until smooth. Pour pineapple puree into a large saucepan over medium heat and add brown sugar and soy sauce. Cook until sugar has dissolved, stirring constantly. Add lime juice and stir until just combined. Remove from heat.
3. For the vinaigrette, combine lime juice, sugar and soy sauce in a medium mixing bowl. While whisking, slowly pour in olive oil. Reserve while grilling avocados.
4. To grill the avocados, preheat a grill pan to medium-high heat. Sprinkle flesh of each avocado piece with salt, drizzle with a little olive oil and place on the grill, cut side down. Cook for about 1-2 mins or until charred, then turn clockwise a quarter turn. Cook for a further 1-2 mins, or until charred, then remove and allow to cool, cut side up.
5. Preheat oven to 200 C or 180 C fan. Place barramundi fillets on a baking tray lined with aluminium foil and brush with oil. Using a spoon, drizzle glaze over fillets to coat.
6. Place in oven and cook for about 10 mins, or until fish is just cooked and glaze has set.
7. To assemble, remove skin from avocado and arrange with baby cos and mango on a platter. Top with barramundi, dizzle with vinaigrette and garnish with red onions. Serve immediately.