Macadamia-Crusted Barramundi with Bush Tomato Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi fillets coated in crunchy macadamia nuts, paired with a vibrant bush tomato salsa bursting with native Australian flavors. This australian-inspired seafood ready in about 32 minutes blends finely chopped macadamia nuts, all-purpose flour, beaten egg into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 12 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Prepare the bush tomato salsa by combining 1/2 cup finely diced bush tomatoes, 1 small finely chopped red onion, 2 tbsp chopped fresh coriander, 2 tbsp lime juice, 1/2 tsp sea salt, and 1/4 tsp black pepper in a bowl. Mix well and refrigerate while preparing fish.
  2. Step 2: Set up a breading station: place 1/4 cup all-purpose flour on a plate, 1 beaten egg in a shallow bowl, and 3/4 cup finely chopped macadamia nuts on another plate.
  3. Step 3: Pat dry 4 barramundi fillets with paper towels. Lightly dust each fillet with flour, dip into the beaten egg, then press firmly into the chopped macadamia nuts to create an even crust.
  4. Step 4: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat until shimmering. Add the macadamia-crusted fillets and cook for 4-5 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
  5. Step 5: Serve the fillets immediately topped with a generous spoonful of bush tomato salsa for a fresh, tangy finish.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Barramundi with Bush Tomato Salsa take to make?

Total time is about 32 minutes (20 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia-Crusted Barramundi with Bush Tomato Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia-Crusted Barramundi with Bush Tomato Salsa?

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 Macadamia-Crusted Barramundi with Bush Tomato Salsa 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 Macadamia-Crusted Barramundi with Bush Tomato Salsa?

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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