Barramundi Fillets Pan-Seared with Macadamia Nut Crust and Finger Lime Salsa

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 developed and reviewed.

Delicate barramundi fillets pan-seared with a crunchy macadamia nut crust paired with a refreshing finger lime and coriander salsa. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, macadamia nuts, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 10 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 fillets, about 150 g each barramundi fillets
1/2 cup, finely chopped macadamia nuts
1/4 cup panko breadcrumbs
3 tbsp butter
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3, pulp only finger limes
1/4 cup, chopped fresh coriander leaves
1 small, finely diced red chili
1 tbsp fresh lime juice
1 small, finely minced shallot

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Instructions

Step 1: Combine 1/2 cup finely chopped macadamia nuts and 1/4 cup panko breadcrumbs in a shallow dish. Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Press each fillet firmly into the macadamia-panko mixture to form an even crust on the skinless side.
Step 3: Heat 2 tbsp olive oil and 3 tbsp butter in a large non-stick skillet over medium heat until the butter foams but does not brown.
Step 4: Place the fillets crust-side down in the skillet and cook for 4-5 minutes until the crust is golden and crisp. Carefully flip and cook the other side for 2-3 minutes until the fish is opaque and flakes easily.
Step 5: Meanwhile, prepare the finger lime salsa by mixing the pulp of 3 finger limes, 1/4 cup chopped fresh coriander, 1 finely diced small red chili, 1 tbsp fresh lime juice, and 1 finely minced shallot in a small bowl.
Step 6: Serve the barramundi immediately topped with the finger lime salsa for a burst of citrus freshness.