Roasted Macadamia-Crusted Barramundi with Finger Lime Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets encased in a crunchy macadamia nut crust, paired with a zesty finger lime salsa that brightens the dish. This australian-inspired seafood ready in about 27 minutes blends fillets (6 oz each) barramundi fillets, macadamia nuts, finely chopped, 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 320 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: 12 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 425°F. In a bowl, mix 3/4 cup finely chopped macadamia nuts, 1/4 cup panko breadcrumbs, 3 tbsp melted unsalted butter, 1 tsp sea salt, and 1/2 tsp black pepper to create the crust mixture.
  2. Step 2: Pat dry 4 barramundi fillets (6 oz each) with paper towels, then brush both sides with 2 tbsp olive oil. Press the nut mixture evenly onto the top side of each fillet to form a crust.
  3. Step 3: Place the crusted fillets on a baking sheet lined with parchment paper. Roast in the preheated oven for 10-12 minutes, until the fish flakes easily with a fork and the crust is golden brown.
  4. Step 4: While the fish roasts, combine 2 tbsp finger lime pulp, 1 tsp finely diced red chili, 2 tbsp chopped fresh coriander, 1 tbsp lime juice, and 1 minced small shallot in a small bowl to make the salsa. Serve the roasted barramundi topped with the finger lime salsa.

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Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Macadamia-Crusted Barramundi with 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 Roasted Macadamia-Crusted Barramundi with 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 Roasted Macadamia-Crusted Barramundi with 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 Roasted Macadamia-Crusted Barramundi with 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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