Macadamia-Crusted Barramundi with Finger Lime Salsa

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

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 ready in about 32 minutes blends fillets (6 oz each) barramundi fillets, finely chopped macadamia nuts, all-purpose flour 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: 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.

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Frequently asked questions

How long does Macadamia-Crusted Barramundi with Finger Lime 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 Finger Lime 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 Finger Lime 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 Finger Lime 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 Finger Lime 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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