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

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Flaky barramundi fillets coated with crushed macadamia nuts, pan-fried until golden, served with a tangy finger lime and herb sauce. 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 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.

Ingredients

• 4 fillets, 150 g each barramundi fillets
• 1 cup, roughly chopped macadamia nuts
• 1/2 cup all-purpose flour
• 1, beaten egg
• 3 tbsp butter
• 2 tbsp olive oil
• 2 tbsp finger lime pearls
• 2 tbsp, finely chopped fresh parsley
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp, freshly ground black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp freshly ground black pepper. Set aside.
2. Step 2: Place 1/2 cup all-purpose flour on a shallow plate, 1 beaten egg in a shallow bowl, and 1 cup roughly chopped macadamia nuts on another plate.
3. Step 3: Dredge each fillet first in flour, shaking off excess, then dip into the beaten egg, and press into the chopped macadamia nuts to coat evenly.
4. Step 4: Heat 3 tbsp butter and 2 tbsp olive oil together in a large non-stick skillet over medium heat until the butter foams but does not brown.
5. Step 5: Add the coated barramundi fillets and cook for 3-4 minutes on each side until the crust is golden brown and the fish flakes easily with a fork.
6. Step 6: Meanwhile, mix 2 tbsp finger lime pearls with 1 tbsp lemon juice and 2 tbsp finely chopped fresh parsley in a small bowl to create the sauce.
7. Step 7: Serve the pan-fried barramundi immediately topped with the finger lime herb sauce.