Barramundi Pan-Fried with Macadamia Nut Crust and Finger Lime Salsa

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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.

Seared barramundi fillets coated in crushed macadamia nuts, served with a zesty finger lime salsa that adds a burst of citrusy freshness. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, macadamia nuts, all-purpose flour 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 pieces, 150 g each barramundi fillets
1 cup, finely chopped macadamia nuts
1/2 cup all-purpose flour
1, beaten egg
3 tbsp olive oil
3, pulp scooped out finger limes
1 small, finely diced red chili
2 tbsp, chopped fresh coriander leaves
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Pat dry 4 barramundi fillets (150 g each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Place 1/2 cup flour in a shallow dish, 1 beaten egg in another, and 1 cup finely chopped macadamia nuts in a third.
Step 2: Dredge each fillet first in flour, shaking off excess, then dip into the beaten egg, and finally coat evenly with chopped macadamia nuts.
Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Once hot, add the crusted barramundi fillets and cook for 4-5 minutes per side until the nuts are golden brown and the fish is opaque and flakes easily.
Step 4: Meanwhile, prepare finger lime salsa by mixing 3 scooped finger lime pulps, 1 finely diced small red chili, 2 tbsp chopped fresh coriander leaves, and 2 tbsp lime juice in a bowl.
Step 5: Serve the pan-fried barramundi immediately topped with the zesty finger lime salsa.