Barramundi Fillets Pan-Seared with Finger Lime and Macadamia Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate barramundi fish fillets pan-seared and topped with a zesty finger lime and roasted macadamia nut butter, highlighting Australia’s coastal flavors. This Australian-inspired seafood recipe, ready in about 22 minutes, pairs barramundi fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip the fillets carefully and cook the other side for 2-3 minutes until the fish is opaque and flakes easily.
  4. Step 4: Reduce heat to low, add 3 tbsp unsalted butter and 1/4 cup chopped roasted macadamia nuts to the pan. Spoon the melting butter and nuts over the fish for 1 minute to infuse flavor.
  5. Step 5: Remove the skillet from heat. Transfer fillets to plates and drizzle with 2 tbsp finger lime pearls and 1 tbsp fresh lemon juice.
  6. Step 6: Garnish with 1 tbsp chopped fresh parsley and serve immediately for a fresh, nutty finish.

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