Macadamia-Crusted Barramundi with Lemon and Finger Lime Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-fried barramundi fillets coated in crushed macadamia nuts, served with a zesty lemon and finger lime salsa for a fresh Australian coastal flavor. This australian-inspired seafood ready in about 25 minutes blends fillets (5 oz each) barramundi fillets, 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: 15 min Cook: 10 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1/2 cup all-purpose flour in one shallow bowl, 1 large beaten egg in another, and 1 cup chopped macadamia nuts in a third bowl.
  2. Step 2: Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper. Dredge each fillet first in flour, shaking off excess, then dip into the beaten egg, and finally press into chopped macadamia nuts until evenly coated.
  3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Add the coated barramundi fillets and cook for 4-5 minutes on each side until the crust is golden brown and fish flakes easily with a fork.
  4. Step 4: While the fish cooks, mix the pulp of 2 finger limes, 2 tbsp lemon juice, 1/4 cup finely diced red onion, and 2 tbsp chopped cilantro in a small bowl to create the salsa.
  5. Step 5: Serve the macadamia-crusted barramundi immediately topped with the fresh lemon and finger lime salsa.

Equipment for this recipe

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Frequently asked questions

How long does Macadamia-Crusted Barramundi with Lemon and Finger Lime Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 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 Lemon and 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 Lemon and 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 Lemon and 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 Lemon and 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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