Seared Barramundi Fillet with Finger Lime and Macadamia Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy barramundi fillets pan-seared and topped with a refreshing finger lime and toasted macadamia nut salsa for a bright Australian seafood dish. This australian-inspired seafood ready in about 25 minutes blends fillets, 6 oz each barramundi fillets, olive oil, salt 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 280 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 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
  3. Step 3: Place the fillets skin-side down in the pan and sear for 4-5 minutes until the skin is golden and crisp.
  4. Step 4: Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily.
  5. Step 5: Meanwhile, combine the pulp from 3 finger limes, 1/4 cup toasted chopped macadamia nuts, 1 small finely diced red chili, 2 tbsp chopped fresh coriander leaves, 1 tbsp lime juice, and 1 finely chopped shallot in a small bowl.
  6. Step 6: Spoon the finger lime and macadamia salsa generously over the seared barramundi fillets before serving.

Frequently asked questions

How long does Seared Barramundi Fillet with Finger Lime and Macadamia 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 Seared Barramundi Fillet with Finger Lime and Macadamia 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 Seared Barramundi Fillet with Finger Lime and Macadamia 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 Seared Barramundi Fillet with Finger Lime and Macadamia 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 Seared Barramundi Fillet with Finger Lime and Macadamia 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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