Barramundi Pan-Seared with Lemon Myrtle and Finger Lime Salsa

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.

A delicate barramundi fillet pan-seared and accented with fragrant lemon myrtle, served with a zesty finger lime salsa bursting with citrus pearls. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, lemon myrtle powder, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 x 5 oz skin-on barramundi fillets with paper towels. Season both sides evenly with 1 tsp lemon myrtle powder, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the fillets skin-side down and cook without moving for 4 minutes until the skin is crisp and golden.
  3. Step 3: Flip the fillets carefully and cook for another 2 minutes until the fish is opaque and flakes easily. Remove from heat and keep warm.
  4. Step 4: In a small bowl, combine the pulp of 3 finger limes, 1 cup quartered cherry tomatoes, 1 small finely chopped red chili, 2 tbsp chopped fresh coriander leaves, 2 tbsp lime juice, and 1 tsp honey. Stir gently to combine.
  5. Step 5: Serve the barramundi fillets topped with the finger lime salsa alongside steamed greens or jasmine rice for a fresh, vibrant meal.

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