Grilled Barramundi
This elegant grilled barramundi features a perfectly crisp skin and tender, buttery white flesh infused with bright lemon and fresh herbs.
Ingredients
- •4 barramundi fillets (about 6 oz each) with skin on
- •2 tablespoons extra virgin olive oil
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •2 cloves garlic, minced
- •1 tablespoon fresh lemon juice
- •1 tablespoon fresh parsley, finely chopped
- •1 lemon, sliced into thin rounds for garnish
Instructions
- 1
Pat the barramundi fillets completely dry with paper towels to ensure the skin gets crispy.
- 2
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, salt, and pepper.
- 3
Brush the marinade generously over both sides of the fish fillets.
- 4
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
- 5
Place the fish on the grill, skin-side down first, and cook undisturbed for 4 to 5 minutes until the skin is crispy and releases easily from the grates.
- 6
Carefully flip the fillets and cook for another 3 to 4 minutes, or until the fish is opaque and flakes easily with a fork.
- 7
Transfer the fillets to a platter, garnish with fresh parsley and lemon slices, and serve immediately.
💡 Chef tips
- Ensure your grill grates are very clean and well-oiled; barramundi skin is delicate and will stick if the surface isn't properly prepared.
- If you don't have an outdoor grill, you can achieve similar results using a preheated cast-iron grill pan on your stovetop.
- Leftover cooked fish can be stored in an airtight container in the refrigerator for up to 2 days and is excellent flaked into a salad.
✅ How it should turn out
The finished barramundi should have a beautifully charred, crispy skin, a moist and succulent interior, and a clean, fresh aroma of lemon and garlic.