Australian · beginner
Australian Bush Tomato Pan-Seared Barramundi With Macadamia Salsa
Crispy-skinned barramundi fillets crusted with earthy bush tomato powder, topped with a crunchy macadamia and herb salsa.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat barramundi fillets dry with paper towels and season flesh side with ground bush tomato powder, sea salt, and black pepper.
- 02
Combine chopped macadamia nuts, fresh parsley, lemon juice, 1 tablespoon olive oil, and a pinch of salt in a small bowl to make the salsa.
- 03
Heat remaining 1 tablespoon olive oil in a non-stick skillet over medium-high heat.
- 04
Place barramundi fillets skin-side down in the hot skillet and press gently with a spatula for 10 seconds to ensure even skin contact.
- 05
Cook skin-side down for 4 minutes until crisp, then flip and cook for an additional 2 to 3 minutes until opaque throughout.
- 06
Serve fish skin-side up with spoonfuls of macadamia salsa scattered over top.
A LITTLE KITCHEN KNOW-HOW
Crispy Skin Pan-Searing
Cooking fish skin-side down under gentle initial pressure to produce extra crispy skin.
Notes from the kitchen
- Drying the fish skin thoroughly before cooking ensures maximum crispiness.
- Barramundi cooks quickly; keep an eye on thickness to avoid overcooking.
- Original home-cooking adaptation inspired by Australian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.