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BIG DOWN UNDERBarramundi is the most popular fish eaten in Australia and is regarded as one of the worlds finest eating fish. It grows to maturity in the freshwater rivers of Northern Australia. The white delicate flesh is mild in flavour and relatively boneless making it ideal for the barbecue or any classical fish recipes. Low in fat and high in Omega 3, this exotic fish is now available from our world wide fish range. |
Barramundi Recipes
The fillets are delectable eaten simply grilled or barbequed with the skin on.
Grill or fry it: Here's How
Grilled Barramundi
4 Barramundi fillets
Olive oil
1 oz butter
Salt and pepper
2 large lemons
- Preheat the grill and cover the tray with foil
- Place defrosted Barramundi fillets on grill, skin side down. Drizzle over with oil and season to taste
- Grill the Barramundi for about 6-8 minutes skin side down and turn over. Repeat process.
- Serve with lemon wedges and some traditional or Mediterranean vegetables.
Pan fried Barramundi
4 Barramundi fillets
2oz butter
2 teaspoons of Paprika
2 teaspoons of Cajun Spice
2 Large Lemons
- Brush each fish fillet liberally with butter or Olive oil.
- Mix the Cajun spices and paprika and apply generously over fillets.
- Heat a large frying pan and place 2 fillets in the pan and cook for 4-6 minutes on both sides. The surface should be well charred on each side. Add extra butter if required. Cook remaining fillets.
- Serve with lemon wedges and some traditional or Mediterranean vegetables.
