Ingredients :  

Barramundi fillets 6pcs
kosher salt 1 1/2 tsp
fresh ground black pepper 1/2 tsp
vegetable oil 2 tsp

Avocado Salsa :

ripe avocado 1
Juice of lime 1/2
red bell pepper 1
orange 1
Salt and pepper

Preparations :

1. Prepare the grill: Start by setting the grill up for cooking with direct high heat. Preheat the grill for 15 minutes, then clean the grill grate thoroughly

2. Prepare the barramundi: While the grill is preheating, sprinkle the barramundi filets with the salt and pepper, then rub with the vegetable oil.

3. Prepare the avocado salsa: Cut the avocado into a 1/2″ dice, and toss in a small bowl with the lime juice. Cut the red bell pepper into a 1/2″ dice, section the orange (directions here) , and dice the scallion. Add all these to the bowl with the avocado, and toss to combine. Add salt and pepper to taste.

4. Place the barramundi on the grill over direct high heat, flesh side down. Grill for three minutes, then gently work a spatula under the barramundi and flip skin side down. Grill for three more minutes, or until the barramundi is just opaque in the thickest part; I check by pushing along the natural seams with a paring knife. It is OK to let it cook longer on this side; the skin will protect the fish from burning. Once it is done, gently work a spatula under the barramundi and move to a platter.