Chargrilled Barramundi with Lemon Myrtle Butter

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

Tender Australian barramundi fillets grilled over high heat, finished with a fragrant lemon myrtle-infused butter for a bright, aromatic finish. This australian-inspired seafood ready in about 20 minutes pairs fillets, 6 oz each barramundi fillets, olive oil, salt 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

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Instructions

  1. Step 1: Preheat a grill pan over medium-high heat for 5 minutes until very hot. Pat dry 4 barramundi fillets (6 oz each) and brush both sides with 2 tbsp olive oil; season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Place the fillets skin-side down on the grill pan; cook for 4-5 minutes without moving until the skin is crispy and releases easily. Flip and cook an additional 2-3 minutes until fish flakes easily with a fork.
  3. Step 3: Meanwhile, in a small saucepan over low heat, melt 4 tbsp unsalted butter. Stir in 1 tsp lemon myrtle powder and 1 tbsp fresh lemon juice, cooking gently until the butter is fragrant and slightly thickened, about 2 minutes.
  4. Step 4: Remove the fillets from the grill and plate immediately. Spoon lemon myrtle butter over each fillet and garnish with 2 tbsp chopped fresh parsley for a bright, herbal finish.

Frequently asked questions

How long does Chargrilled Barramundi with Lemon Myrtle Butter 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 Chargrilled Barramundi with Lemon Myrtle Butter?

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 olive oil from drying out.

Can I substitute ingredients in Chargrilled Barramundi with Lemon Myrtle Butter?

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 Chargrilled Barramundi with Lemon Myrtle Butter 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 Chargrilled Barramundi with Lemon Myrtle Butter?

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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