Barramundi with Macadamia-Crust and Finger Lime Salsa

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Pan-seared barramundi topped with a crunchy macadamia nut crust and a zesty finger lime salsa for a refreshing finish. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, macadamia nuts, chopped, panko breadcrumbs 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.

Prep: 15 min Cook: 10 min Serves 4 Australian cuisine 350 cal/serving

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Ingredients

4 (150 g each) barramundi fillets
1/2 cup macadamia nuts, chopped
1/3 cup panko breadcrumbs
3 tbsp unsalted butter
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
3 tbsp finger limes, pulp extracted
1 tsp red chili, finely diced
2 tbsp fresh coriander leaves, chopped
1 tbsp lime juice

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Instructions

Step 1: In a shallow dish, combine 1/2 cup chopped macadamia nuts and 1/3 cup panko breadcrumbs. Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil and 3 tbsp unsalted butter in a large non-stick skillet over medium heat until butter foams. Dredge each fillet in the macadamia and panko mixture, pressing gently to adhere.
Step 3: Place fillets crust-side down in the skillet and cook for 4 minutes until golden and crisp. Carefully flip and cook for another 3-4 minutes until fish flakes easily.
Step 4: Meanwhile, mix 3 tbsp finger lime pulp, 1 tsp finely diced red chili, 2 tbsp chopped fresh coriander, and 1 tbsp lime juice in a small bowl.
Step 5: Serve the barramundi immediately topped with the finger lime salsa for a burst of citrus and spice.