Macadamia-Crusted Barramundi with Finger Lime Salsa

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Pan-seared barramundi coated in crunchy macadamia nuts paired with a zesty finger lime salsa for a fresh Australian seafood experience. This Australian-inspired seafood recipe, ready in about 32 minutes, pairs barramundi fillets, macadamia nuts, all-purpose flour 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 fillets (6 oz each) barramundi fillets
• 1 cup, finely chopped macadamia nuts
• 1/2 cup all-purpose flour
• 1 large, beaten egg
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 3, pulp scooped out finger limes
• 1 small, finely diced red chili
• 2 tbsp chopped fresh coriander
• 2 tbsp lime juice
• 2 tbsp finely diced red onion

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper. Place 1/2 cup all-purpose flour in a shallow dish, 1 large beaten egg in another, and 1 cup finely chopped macadamia nuts in a third.
2. Step 2: Dredge each fillet first in flour, then dip into the beaten egg, and finally press into the macadamia nuts to coat thoroughly.
3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Add the coated fillets and cook for 4-5 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
4. Step 4: While cooking, prepare the salsa by mixing pulp from 3 finger limes, 1 small finely diced red chili, 2 tbsp chopped fresh coriander, 2 tbsp lime juice, and 2 tbsp finely diced red onion. Stir well and let sit for 5 minutes.
5. Step 5: Serve each barramundi fillet topped with a generous spoonful of finger lime salsa for a refreshing contrast.