Macadamia-Crusted Barramundi with Finger Lime Sauce

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-seared barramundi coated in crunchy macadamia nuts, paired with a zesty finger lime and citrus sauce that brightens the delicate fish. This Australian-inspired seafood recipe, ready in about 25 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 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: 15 min Cook: 10 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 fillets (6 oz each) barramundi fillets
3/4 cup, finely chopped macadamia nuts
1/2 cup all-purpose flour
2, beaten eggs
1 tsp salt
1/2 tsp black pepper
3 tbsp olive oil
2 tbsp finger lime pearls
3 tbsp fresh lemon juice
1 tsp honey
1 tbsp, chopped fresh coriander

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Instructions

Step 1: Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper. Set up a breading station with 1/2 cup all-purpose flour, 2 beaten eggs, and 3/4 cup finely chopped macadamia nuts.
Step 2: Dredge each fillet first in flour, shaking off excess, then dip into beaten eggs, and press firmly into macadamia nuts to coat evenly.
Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat until shimmering. Add the coated fillets and cook for 4-5 minutes on each side until golden brown and cooked through, with an internal temperature of 145°F.
Step 4: Meanwhile, mix 2 tbsp finger lime pearls with 3 tbsp fresh lemon juice, 1 tsp honey, and 1 tbsp chopped fresh coriander in a small bowl to create a bright, tangy sauce.
Step 5: Plate the cooked barramundi fillets and spoon the finger lime sauce over the top. Serve immediately with steamed greens or salad.