Cedar Planked Barramundi with Pickled Nectarines

Ingredients

• For the Pickled Nectarines
• 1 cup white distilled vinegar
• 1/2 cup water
• 2 teaspoons salt
• 2 tablespoons sugar
• 4 medium nectarines, pitted and sliced 1/4 inch thick
• 1/2 medium red onion, thinly sliced
• For the Fish
• 2 untreated cedar planks, soaked for at least 1 hour
• 2 teaspoons dijon mustard
• 2 teaspoons brown sugar
• 1 teaspoon salt
• freshly cracked black pepper, to taste
• 4 6-oz barramundi fillets, skin on or off
• Extra virgin olive oil, for drizzling
• 1/4 cup fresh basil leaves, roughly chopped

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