Grilled Barramundi
Experience the delicate, buttery flavor of Barramundi perfectly charred on the grill with a vibrant lemon-herb finish.
Ingredients
- •4 Barramundi fillets (about 6 ounces each), 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
- •1/2 teaspoon dried oregano
- •1 lemon, sliced into rounds for grilling
Instructions
- 1
Pat the fish fillets completely dry with paper towels to ensure a good sear and prevent sticking.
- 2
In a small bowl, whisk together the olive oil, minced garlic, lemon juice, parsley, and oregano.
- 3
Brush both sides of the fillets with the herb-oil mixture and season evenly with salt and pepper.
- 4
Preheat your grill to medium-high heat and clean the grates thoroughly, then lightly oil them.
- 5
Place the fillets skin-side down on the grill and cook for 4 to 5 minutes without moving them to allow the skin to crisp.
- 6
Carefully flip the fillets and grill for another 3 to 4 minutes, or until the fish is opaque and flakes easily with a fork.
- 7
Grill the lemon slices alongside the fish for 1 to 2 minutes until charred, then serve atop the fillets.
💡 Chef tips
- Always ensure your grill grates are very hot and well-oiled before adding the fish to prevent the delicate skin from sticking.
- If you do not have a grill, this recipe works perfectly in a cast-iron grill pan over medium-high heat on your stovetop.
- Leftover cooked Barramundi can be refrigerated in an airtight container for up to 2 days and is excellent flaked into a cold salad.
✅ How it should turn out
The finished Barramundi should have a beautifully crispy, golden-brown skin, a moist and flaky white interior, and a bright, aromatic citrus-herb fragrance.