Barramundi with Davidson's Plum and Macadamia Crust

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

Pan-seared barramundi fillets topped with a tangy Davidson's plum glaze and crunchy macadamia nut crust, highlighting iconic Australian ingredients. This australian-inspired seafood ready in about 20 minutes pairs salt, freshly ground black pepper, olive oil 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: 10 min Cook: 10 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper. Set aside.
  2. Step 2: In a shallow bowl, combine 1/2 cup finely chopped macadamia nuts and 1/4 cup panko breadcrumbs. Press the skin side of each fillet firmly into the nut mixture to create a crust.
  3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Place the fillets crust-side down and cook for 3-4 minutes until the crust is golden and crisp.
  4. Step 4: Carefully flip the fillets and cook skin-side down for another 3-4 minutes or until the fish is opaque and flakes easily with a fork.
  5. Step 5: While the fish cooks, mix 3 tbsp Davidson's plum jam with 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley in a small bowl to make a tangy glaze.
  6. Step 6: Remove the fillets from the pan and spoon the Davidson's plum glaze over the top. Serve immediately with steamed greens or salad.

Equipment for this recipe

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Frequently asked questions

How long does Barramundi with Davidson's Plum and Macadamia Crust take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Barramundi with Davidson's Plum and Macadamia Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Barramundi with Davidson's Plum and Macadamia Crust?

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 with Davidson's Plum and Macadamia Crust 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.

What goes well with Barramundi with Davidson's Plum and Macadamia Crust?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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