Pan-Seared Barramundi with Lemon Myrtle and Mango Salsa

By AislePrompt Editorial · ·

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.

Lightly pan-seared barramundi seasoned with native Australian lemon myrtle, paired with a fresh mango salsa for a vibrant seafood dish. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, lemon myrtle powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 barramundi fillets and season both sides evenly with 1 teaspoon lemon myrtle powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Step 2: Heat 3 tablespoons olive oil in a large non-stick skillet over medium-high heat until shimmering. Add fillets skin-side down and cook for 4-5 minutes until skin is crispy and golden.
  3. Step 3: Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
  4. Step 4: While the fish cooks, combine 1 diced ripe mango, 1 small finely chopped red chili, 1/4 cup chopped fresh coriander leaves, 2 tablespoons lime juice, and 1/4 cup finely diced red onion in a bowl. Stir gently to combine.
  5. Step 5: Serve the barramundi fillets topped with the fresh mango salsa immediately.

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