Tasmanian Pepperberry Grilled Barramundi with Macadamia Salsa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh barramundi fillets grilled with native Tasmanian pepperberry seasoning, topped with a crunchy macadamia and herb salsa. This australian-inspired seafood ready in about 30 minutes blends fillets (6 oz each) barramundi fillets, Tasmanian pepperberry powder, olive oil 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: 20 min Cook: 10 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets (6 oz each). Rub each fillet with 1 tsp Tasmanian pepperberry powder, 1 tsp salt, and 2 tbsp olive oil, coating evenly. Let rest for 15 minutes at room temperature.
  2. Step 2: Preheat grill or grill pan to medium-high heat (about 425°F). Grill the barramundi fillets skin-side down for 4-5 minutes until the skin is crispy, then flip and grill for another 2-3 minutes until fish is opaque and flakes easily.
  3. Step 3: Meanwhile, in a small bowl combine 1/2 cup chopped macadamia nuts, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh coriander, 2 tbsp lime juice, 1 finely diced small red chili, and 2 tbsp finely diced red onion. Stir to mix the fresh, nutty salsa.
  4. Step 4: Plate the grilled barramundi fillets and spoon the macadamia salsa generously over the top. Serve immediately, enjoying the contrast of the peppery fish and crunchy, zesty topping.

Equipment for this recipe

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Frequently asked questions

How long does Tasmanian Pepperberry Grilled Barramundi with Macadamia Salsa take to make?

Total time is about 30 minutes (20 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 Tasmanian Pepperberry Grilled Barramundi with 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 Tasmanian Pepperberry Grilled Barramundi with 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 Tasmanian Pepperberry Grilled Barramundi with 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 Tasmanian Pepperberry Grilled Barramundi with 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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