Australian · beginner
Australian Pan Seared Barramundi With Finger Lime Macadamia Butter
Crispy skin-on barramundi fillets served with a buttery toasted macadamia crunch and citrusy finger lime pearls for an authentic taste of coastal Australia.
- 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 skins completely dry with paper towels and score skin lightly with 3 diagonal cuts. Season both sides with sea salt and black pepper.
- 02
Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
- 03
Place fish skin-side down into skillet, pressing firmly with a spatula for 10 seconds to keep flat. Cook for 4 minutes until skin is golden and crisp.
- 04
Flip fillets over gently and cook for an additional 2 minutes until flesh is opaque. Transfer fish to warm serving plates.
- 05
Melt unsalted butter in the same skillet over medium heat. Add chopped macadamia nuts and toast for 2 minutes until golden brown and fragrant.
- 06
Remove butter from heat, stir in fresh parsley and finger lime pearls, and spoon immediately over barramundi fillets.
A LITTLE KITCHEN KNOW-HOW
Crispy Skin Pan-Searing
Pressing skin-down fish fillets into hot oil to lock contact against pan surface for paper-thin crisp skin.
Notes from the kitchen
- Drying fish skin thoroughly ensures maximum crispness without sticking.
- Add finger lime pearls after removing butter from heat so they pop in mouth rather than dissolve in pan.
- 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.