Macadamia-Crusted Barramundi with Mango Salsa

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

Pan-fried barramundi fillets coated in crunchy macadamia nuts, paired with a refreshing mango salsa that balances sweet and tangy flavors. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, macadamia nuts, finely chopped, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 pieces, 5 oz each barramundi fillets
• 1 cup macadamia nuts, finely chopped
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 3 tbsp olive oil
• 1 cup ripe mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh coriander leaves, chopped
• 2 tbsp lime juice
• 1 tsp sea salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Set up a breading station with 1/2 cup all-purpose flour in one shallow dish, 1 beaten large egg in a second, and 1 cup finely chopped macadamia nuts in a third. Season 4 barramundi fillets (5 oz each) with 1 tsp sea salt and 1/2 tsp black pepper.
2. Step 2: Dredge each fillet first in flour, shaking off excess, then dip into the beaten egg, and finally press into the chopped macadamia nuts to coat evenly.
3. Step 3: Heat 3 tbsp olive oil in a large skillet over medium heat. Fry the coated barramundi fillets for 3-4 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
4. Step 4: Meanwhile, combine 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh coriander, and 2 tbsp lime juice in a bowl. Season with a pinch of sea salt and stir gently.
5. Step 5: Serve the macadamia-crusted barramundi hot, topped with the vibrant mango salsa for a fresh contrast.