Barramundi is a highly sought-after native fish to Australia. It is known for its mild, sweet flavoured flesh. It is an excellent choice for grilling on the barbeque (BBQ), and this recipe is designed to bring out the fish’s natural flavours. Grilled Barramundi is simple yet impressive, featuring a squeeze of fresh lemon and a dollop of herb butter that perfectly complements the delicate taste of the fish. This recipe is perfect for a summer gathering or a family dinner, as it is easy to prepare and visually stunning.
In addition to its delicious taste, Barramundi also has many health benefits that make it an excellent choice for those looking to improve their diet. It is a rich source of omega-3 fatty acids, which are essential for maintaining heart health and reducing inflammation in the body.
Barramundi is also a great source of protein and contains essential vitamins and minerals, such as vitamin D and calcium, which are important for maintaining strong bones.
Barramundi is a delicious and nutritious fish that is a great addition to any meal. Whether you’re grilling it on the barbecue or baking it in the oven, this versatile fish is sure to impress your family and friends with its delicate flavours and health benefits.
Grilled Barramundi Tips
- For perfectly grilled fish, ensure your grill is hot before placing the Barramundi on it. This creates a nice sear or crust on the outside while keeping the flesh moist and flaky.
- Don’t overcook the fish! Barramundi cooks quickly, especially on a hot grill or pan. The best way to check if the fish is done is to flake the flesh with a fork gently. If it flakes easily and is opaque throughout, it’s ready.
- Want to add a smoky flavour? After grilling the fish, place a sprig of rosemary directly on the coals for a minute, then remove and lay it over the fish for a hint of smokiness.
- If your Barramundi fillets have skin, grill them skin-down first. This will help render the fat and crisp up the skin for a delicious texture.
Ingredients
- 2 barramundi fillets (each about 150g – 200g)
- 1 tablespoon olive oil
- Sea salt and freshly fine ground black pepper
- 1 knob unsalted butter (about 25g), softened
- 1 tablespoon medium chopped fresh parsley
- 1 tablespoon fine chopped fresh dill
- 1 lemon, cut into wedges
Directions
- Preheat your barbecue to medium-high heat.
- Brush the barramundi fillets with olive oil and season generously with salt and pepper.
- In a small bowl, mash together the softened butter, parsley, and dill.
- Once the grill is hot, carefully place the barramundi fillets skin-side down.
- Grill for 3-4 minutes, or until the skin is nicely crisp and brown.
- Using a spatula, carefully flip the fish and cook for an additional 2-3 minutes, or until the flesh is opaque throughout and flakes easily with a fork.
- Transfer the grilled barramundi to serving plates.
- Dollop each fillet with the herb butter and serve immediately with lemon wedges for squeezing over the fish.
While we all love a delicious fish recipe, it’s important to be aware of mercury levels in certain fish. To learn more about mercury in fish and make informed choices about the fish you eat, check out BellyBelly’s Mercury in Fish | What You Need To Know
For more information on buying the right BBQ for you, we recommend you read Choices review: Buying a BBQ
