Description
Experience a fresh and vibrant Aussie BBQ Barramundi, featuring flaky, grilled barramundi fillets brushed with a zesty lemon-garlic butter. This dish highlights the natural sweetness of the fish enhanced with smoky paprika and warm herbs, perfect for a clean, summery meal that’s both simple and delicious.
Ingredients
Scale
Barramundi
- 2 barramundi fillets (5–6 oz each)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
- 1 tbsp olive oil
Lemon Butter
- 3 tbsp butter, melted
- 1 tbsp lemon juice
- ½ tsp lemon zest
- 1 garlic clove, minced
- ½ tsp dried oregano
- ½ tbsp chopped parsley (optional)
Serving
- Extra lemon wedges
- Optional: grilled asparagus, potatoes, or salad
Instructions
- Season the barramundi: Pat the fillets dry with a paper towel to remove excess moisture. Season both sides evenly with salt, black pepper, and smoked paprika. Lightly brush the fillets with olive oil to help with grilling and prevent sticking.
- Prepare the BBQ / grill: Preheat your grill to medium-high heat, approximately 400°F (205°C). Once hot, oil the grill grates to further prevent the fish from sticking during cooking.
- Grill the barramundi: Place the fillets on the grill skin-side down if they have skin. Let them cook undisturbed for 4 to 5 minutes to form a good sear. Carefully flip the fillets and cook for another 2 to 3 minutes until the fish flakes easily with a fork, indicating it is perfectly cooked.
- Make the lemon butter: In a small bowl, combine the melted butter with lemon juice, lemon zest, minced garlic, dried oregano, and chopped parsley if using. Mix well to blend the flavors together.
- Serve: Generously brush the hot grilled barramundi with the prepared lemon butter. Top with fresh lemon wedges and add extra melted butter on top if desired for extra richness. Serve alongside grilled asparagus, potatoes, or a fresh salad for a complete meal.
Notes
- This recipe can be adapted to a grill pan or oven broiler if a barbecue is not available.
- Barramundi has a mild flavor; the lemon and butter enhance its delicacy beautifully.
- Do not overcook barramundi as it can dry out quickly. Wait for the fillet to naturally release from the grill before flipping.
- For a more intense smoky flavor, add an extra pinch of smoked paprika to the lemon butter.
- Allow the butter to soak into the fillet for 1–2 minutes before serving to maximize flavor absorption.
- Best enjoyed fresh but can be refrigerated up to 1 day. Reheat gently or enjoy cold over salad.