Barramundi Pan-Fried with Finger Lime and Macadamia Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh barramundi fillets pan-fried to a golden crust served with a bright and crunchy salsa made from Australian finger lime pearls and toasted macadamias. This australian-inspired seafood (gluten free) ready in about 20 minutes blends (6 oz each) barramundi fillets, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 4 barramundi fillets evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
  3. Step 3: Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden, then flip and cook for another 3 minutes until cooked through.
  4. Step 4: While fish cooks, combine the pearls from 3 finger limes, 1/4 cup toasted chopped macadamia nuts, 1 finely diced small red chili, 2 tbsp chopped fresh coriander, and 1 tbsp lime juice in a small bowl to make the salsa.
  5. Step 5: Plate the barramundi fillets and spoon the finger lime and macadamia salsa over the top immediately to enjoy the contrast of textures and flavors.

Frequently asked questions

How long does Barramundi Pan-Fried with Finger Lime and Macadamia Salsa take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Barramundi Pan-Fried with Finger Lime and Macadamia Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Barramundi Pan-Fried with Finger Lime and Macadamia Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Barramundi Pan-Fried with Finger Lime and Macadamia Salsa for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Barramundi Pan-Fried with Finger Lime and Macadamia Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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