Macadamia-Crusted Barramundi with Citrus Salad

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Pan-fried barramundi fillets with a crunchy macadamia nut crust paired with a refreshing citrus and rocket salad. This Australian-inspired seafood recipe, ready in about 30 minutes, pairs barramundi fillets, macadamia nuts, 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.

Ingredients

• 4, skin-on, about 150 g each barramundi fillets
• 1 cup, finely chopped macadamia nuts
• 1/2 cup panko breadcrumbs
• 1/3 cup all-purpose flour
• 1, beaten egg
• 3 tbsp olive oil
• 4 cups mixed rocket leaves
• 1 large, segmented orange
• 1 medium, segmented grapefruit
• 1/4, thinly sliced red onion
• 1 tbsp white wine vinegar
• 1 tsp honey
• 1 tsp sea salt
• 1/2 tsp, freshly ground black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 1/3 cup all-purpose flour in a shallow dish. In a second dish, beat 1 egg. In a third dish, combine 1 cup finely chopped macadamia nuts with 1/2 cup panko breadcrumbs.
2. Step 2: Season 4 barramundi fillets with 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Dredge each fillet first in flour, then dip in beaten egg, and finally coat evenly with the macadamia-panko mixture.
3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Add the fillets skin-side down and cook for 4-5 minutes until the crust is golden and crispy.
4. Step 4: Carefully flip the fillets and cook for another 3 minutes until the fish is opaque and flakes easily with a fork.
5. Step 5: For the salad, combine 4 cups mixed rocket leaves, 1 large segmented orange, 1 medium segmented grapefruit, and 1/4 thinly sliced red onion in a bowl.
6. Step 6: Whisk together 1 tbsp white wine vinegar and 1 tsp honey, then toss the salad with the dressing just before serving.
7. Step 7: Serve the macadamia-crusted barramundi atop the citrus salad while hot.