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Barramundi Recipes

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After the fishing comes the cooking. Here are some barramundi recipes to turn your fresh fish into mouth watering meals.


Barramundi flesh is white and moist with a medium to firm texture and fairly large flakes. The flavour is mild, subtle and highly prized.

Barramundi recipes vary from the very simple to the gourmet: the fish can be fried, grilled, char-grilled, barbecued, steamed, wrapped in banana leaves or paper bark and cooked on hot coals, or just dropped straight on a fire.



Skillet Roasted Barramundi

Courtesy of Chef Vin Blenis, Naked Fish, Billerica, MA

2- 4 oz. barramundi
4 oz. butternut squash puree
3 oz. spinach, sauté
2 oz. charred pepper coulis
Frizzle leeks, friedBalsamic reduction, reduced to thick syrup, served chilled in squeeze bottle

Seared fish:
1 oz. olive oil
1 tsp. Salt and pepper

Seasoned fish with salt and pepper. Add oil on the flat top. Seared for 3 minutes. Turn fish over and finished to desire temperature.

Butternut squash puree: (Makes 1/3 pan)

  • 5 lb. butternut squash, peeled, halved lengthwise and cut into 1/2-inch pieces
  • 5 small garlic clove
  • 2-qts.chicken-broth
  • ¼ cup brown sugar
  • ¼ teaspoon salt
  • 2 tblsp. Honey
  • 1 tsp. nutmeg
  • ½ tsp cayenne pepper
  • ½ lb. unsalted butter, cut into cubes

Simmer butternut squash, garlic, broth, and salt in a heavy saucepan, covered, until squash are very tender, 15-20 minutes. Remove most of the chicken stock before puree. Add butter, nutmeg, honey, cayenne pepper and brown sugar. Purée mixture in a food processor until (thick consistency) smooth. Transfer in 1/3 pan and keep warm for service.

Charred Red Pepper Coulis: (Makes 1 qt)

  • 10 red bell peppers
  • ¼ cup balsamic vinegar
  • 1 cup oil
  • 2 tblsp. Kosher salt
  • 1 tbsp. honey
  • 1 tsp. cilantro, chopped

Rinse peppers. Then seasoned and coat peppers with salt and oil. Place peppers on open flame at the sauté station. Cook until the peppers are almost burnt. Transfer to an ice bath. Then peeled, discard any black skin. Placed the clean pepper in a blender. Add cilantro, salt, balsamic, honey and puree until smooth. Transfer to a squeeze bottle. Served chilled.

Frizzled leeks:
1-bunch leeks, Julianne, washed and submerged in water

Fry leek until crisp or golden brown about 1 to 2 minutes. Place paper towel in a 2-inch hotel pan and season with salt.

To plate:
Ladle butternut squash puree in center of the plate (dinner). Zig zag charred pepper sauce and balsamic reduction into the squash puree. Stack sauté spinach on top of the puree. Criss cross barramundi (skin side up) and place on top of spinach. Add more charred pepper coulis on top of fish Top fish with frizzled leeks.



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