With their sweet flavor and firm, buttery texture that melts in your mouth, these barramundi recipes are sure to impress.
They’re perfect for beginners and super family-friendly to boot.
Also known as Asian sea bass, barramundi is a sustainable fish you can feel good about eating.
From Asian to Mediterranean cuisines, you’ll find a handful of easy barramundi recipes here that taste great and don’t require a ton of fuss.
Best Barramundi Recipes To Try This Summer
If you’re new to barramundi, this is the perfect introductory dish.
The garlic, lemon, and butter sauce infuses the fish with a bright, rich flavor, and the whole thing takes less than 15 minutes.
I love serving this with healthy side dishes like a leafy green salad and pearled couscous.
It’s also great with a hearty potato side dish.
The mild, sweet flavor of barramundi makes it a top choice for Asian cuisine.
And this dish is divine.
You’ll love the sweet caramelized glaze and buttery texture of the fish. Finish it off with green onions and red chilis for the perfect bite.
Like most Asian recipes, it’s about balancing out a range of flavors. So you may need to swing by your local Asian market to get some of the ingredients.
Serve this with a bed of white rice along with steamed veggies, and you’ll have a restaurant-quality meal without leaving the house.
Cold weather and dreary days are best met with cozy bowls like this. It’s hearty, satiating, comforting, and good for you too.
A meaty barramundi filet is swimming in a rich tomato sauce with fresh herbs and marinated white beans.
Just add a sprinkle of parmesan and dig in!
You may also want to grab a chunk of crusty baguette to soak up every bit of this luscious sauce.
Fire up the grill because it’s barramundi time!
Grilled fish is one of my favorite things about summer – especially when it’s as easy as this recipe.
You’ll give the fish a good coating of olive oil and season it with some oregano and lemon.
Unlike thick cuts of meat, this fish is ready after just a few short minutes.
There’s no need to wait for the fish to marinate or worry about not having all the right ingredients. It’s light, quick, and scrumptious!
If you’re looking for a bit more seasoning, blackened barramundi is a favorite in my house.
The seasoning is a cross between savory and spicy, which goes excellent with white fish.
Use a store-bought mix, and all you need are three ingredients. How awesome is that?
I recommend cooking with the skin on. It crisps up nicely and adds a pleasant layer of crispy goodness to an otherwise soft dish.
However, if you’re not a fan of fish skins, you can peel them off right before serving, which is much easier than removing the skins before cooking.
On the hunt for tasty yet fuss-free seafood dinners? Your wish is my command!
Pan-fried barramundi is one of the most scrumptious fish meals you can make for the least effort.
Simply toss some pesto and tomatoes into a pan with some butter and fry the fish. That’s it!
If you use leftover or store-bought pesto, you can have this hot and ready on the table in about 10 minutes.
Serve it with an equally easy veggie side dish like parmesan asparagus or roasted zucchini, and you’re all set.
Spanish-style barramundi is one of those dishes that’s impressive enough for the holidays and simple enough for a random weeknight.
This oven-baked meal has a double layer of peppers, onions, and Spanish olives, with Spanish paprika-coated barramundi sandwiched in between.
It’s fresh and healthy, and the oven does most of the work.
You can serve this up with some crispy roasted potatoes and peppery arugula to round it all out.
Do you know what also goes great with barramundi? A big scoop of crunchy slaw like this tropical delight.
The fish has a simple seasoning of salt and pepper, so the sweet and buttery profile shines.
Meanwhile, the mango slaw offers a touch of creamy, zesty sweetness.
Together they’re the perfect pair! Ready in a jiff, it’s clean, fresh, and nutritious.
Plus, you could even turn this combo into one helluva taco!
Now, this is my idea of the perfect Mediterranean dish!
Fish en Papillote highlights all the quintessential flavors that make Mediterranean cuisine so good, from healthy oils and good fats to bright, fresh veggies.
The barramundi filet is sealed in parchment paper with olive oil, white wine, bell pepper, kalamata olives, capers, and more.
As it bakes, all those juices infuse the fish with all its yummy flavor. Plus, the parchment paper means cleanup is minimal. Win-win!
Whether it’s date night or you want to treat yourself, this Spanish fish stew is an elegant meal unlike any other.
Everything about this stew is spot on. From the spices to the fish, it’s pure perfection.
Juicy barramundi takes a plunge in a rich tomato broth flavored with a glug of red wine, bay leaf, paprika, and more.
As if that wasn’t delicious enough, there’s Spanish chorizo, olives, and parsley in there too.
Pour yourself a glass of wine and grab some sourdough; it’s dinner time.
Broiling barramundi helps crisp the top while keeping the filet nice and juicy inside.
Plus, it doesn’t call for a ton of oil, and it’s super quick.
Pair it with the fresh citrus pomegranate salsa to make the flavors pop!
This makes for an excellent light summer meal or winter refresher. After all, that’s when citrus and pomegranate seeds are in season.
A beach vacation may be out of the question, but this seafood dish isn’t.
This seafood medley is as fresh as an ocean breeze, and it only takes 20 minutes!
Features juicy barramundi, tender clams, and shell-on shrimp with a pinch of parsley and crushed red pepper; every bite is a dream.
You’ll know the shellfish is ready when the clams have opened. As for the barramundi, it just needs a quick sear.
I like to finish this off with a twist of lemon, but it’s not an absolute must.
I mentioned ways to bake, broil, pan-fry, and stew, but you can roast barramundi too.
Rub it with some quality olive oil and Szeged fish rub.
If you don’t have the rub, you can make your own with some lemon pepper, paprika, onion powder, dried herbs, salt, and pepper.
Plop that into the oven until the fish is fork-tender, and you get big juicy flakes when you slice in. Then pile on the zesty tomato and olive relish.
This is a great low-carb option that’s full of flavor and fills you up the healthy way.
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