Outback Barramundi with Macadamia Crust and Bush Tomato Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi topped with a crunchy macadamia nut crust, paired with a tangy bush tomato salsa for a true taste of the Australian outback. This australian-inspired seafood ready in about 30 minutes blends (6 oz each) barramundi fillets, roughly chopped macadamia nuts, panko breadcrumbs 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: 15 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a bowl, combine 1 cup roughly chopped macadamia nuts and 1/2 cup panko breadcrumbs. Melt 2 tbsp butter and stir into the mixture until evenly coated.
  2. Step 2: Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Press the macadamia-panko crust evenly onto the top side of each fillet.
  3. Step 3: Heat 2 tbsp olive oil in an ovenproof skillet over medium-high heat. Place fillets crust-side down and sear for 2-3 minutes until golden and crispy. Carefully flip and cook the other side for 2 minutes.
  4. Step 4: Transfer the skillet to the preheated oven and bake for 5-7 minutes until the fish is cooked through and flakes easily with a fork.
  5. Step 5: While the fish cooks, prepare the bush tomato salsa by mixing 1 cup diced bush tomatoes, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh coriander, and 2 tbsp lime juice in a small bowl.
  6. Step 6: Serve the barramundi fillets topped with the bush tomato salsa immediately.

Equipment for this recipe

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Frequently asked questions

How long does Outback Barramundi with Macadamia Crust and Bush Tomato Salsa take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Outback Barramundi with Macadamia Crust and Bush Tomato 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 Outback Barramundi with Macadamia Crust and Bush Tomato 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 Outback Barramundi with Macadamia Crust and Bush Tomato 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 Outback Barramundi with Macadamia Crust and Bush Tomato 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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