Charred Barramundi with Lemon Myrtle Butter, Warrigal Greens and Macadamia Crumb

Be the first to rate

(No Ratings Yet)

Loading...

A modern Australian grill plate that celebrates native bush ingredients — flaky barramundi with crisp skin, fragrant lemon myrtle butter, blanched warrigal greens, and a toasted macadamia and pepperberry crumb for crunch. It comes together in under 40 minutes and feels both rustic and refined.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 42 gFat
• 12 gSaturated Fat
• 8 gCarbs
• 3 gFiber
• 1 gSugar
• 42 gProtein
• 320 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 3.5 mgIron
• 18 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the lemon myrtle butter

• 100 g unsalted butter, softened
• 2 tsp dried lemon myrtle leaves, finely ground
• 1 small garlic clove, finely grated
• 1 tsp native finger lime pulp (optional)
• 1/2 tsp sea salt flakes

For the barramundi

• 4 x 180 g barramundi fillets, skin on
• 2 tbsp extra virgin olive oil
• Sea salt and freshly ground black pepper
• 1 lemon, halved

For the macadamia pepperberry crumb

• 80 g raw macadamia nuts
• 30 g panko breadcrumbs
• 2 tsp dried native pepperberry, crushed (or cracked black pepper)
• 1 tbsp olive oil
• Pinch of sea salt

For the warrigal greens

• 200 g warrigal greens (or baby spinach)
• 2 tbsp olive oil
• 1 garlic clove, thinly sliced
• Squeeze of fresh lemon juice

Directions

1. Make the lemon myrtle butter: mash the softened butter with the ground lemon myrtle, grated garlic, finger lime pulp and salt until evenly combined. Spoon onto plastic wrap, roll into a log and chill until firm.
2. Prepare the macadamia crumb: pulse the macadamias, panko and pepperberry in a small food processor until coarsely chopped but not powdery.
3. Heat 1 tbsp olive oil in a small pan over medium heat and toast the crumb for 3 to 4 minutes, stirring, until golden and fragrant. Season with a pinch of salt and transfer to a plate to cool.
4. Preheat a charcoal grill or heavy grill pan to high heat. Pat the barramundi fillets very dry with paper towels, brush the skin side and flesh with olive oil, and season generously with salt and pepper.
5. Place the fillets skin-side down on the hot grill and leave undisturbed for 4 to 5 minutes until the skin is crisp and lightly charred. Carefully flip and cook 2 to 3 minutes more until just opaque and flaky. Grill the lemon halves cut-side down for the last minute.
6. Meanwhile, blanch the warrigal greens in a pot of boiling salted water for 30 seconds, drain and refresh under cold water. Heat 2 tbsp olive oil in a pan, add the sliced garlic and cook 20 seconds, then add the greens and toss for 1 minute. Finish with a squeeze of lemon.
7. Divide the greens among four warm plates, lay a barramundi fillet on each, and scatter generously with the macadamia crumb.
8. Slice the chilled lemon myrtle butter into thick rounds and place one on each fillet so it melts over the fish. Serve immediately with the charred lemon for squeezing over.

Cook’s Notes

• Barramundi skin crisps best when very dry — pat thoroughly with paper towels and avoid moving the fillet once it hits the hot grill.
• Warrigal greens (also called New Zealand spinach) contain natural oxalates; a quick blanch tames them. Baby spinach is a fine everyday substitute.
• Native pepperberry has a complex, mildly spicy, eucalyptus-like flavour; substitute with cracked black pepper plus a tiny pinch of ground allspice if unavailable.
• Lemon myrtle is intensely citrusy — start with 1 tsp if you're unsure and build up. The butter keeps in the fridge for 1 week or freezer for 2 months.