<%@LANGUAGE="JAVASCRIPT" CODEPAGE="65001"%> lemon-barramundi

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Lemon Garlic Barramundi

I usually have barramundi in my freezer for those times when I need to make a quick and easy dinner. I'm always a proponent of using fresh fish; however, we don't all live near the coast nor, do we all have the space to keep fresh fish all the time. So, I've been known to buy my fish from one of those bulk warehouse stores. With modern technology, most of the fish sold in the U.S. is flash-frozen on the ship immediately after it is caught so the taste is preserved and . The fish is already skinned, filleted and you can take out only what you need. When defrosted properly, it doesn't taste like my freezer and cooks beautifully. Best of all, it's efficient and economical.

The quickest way to defrost frozen fish (or any frozen meat) is in cold water. Unless it's been individually packed, lay the fillets flat (do not stack) in a zip bag and push out as much air as possible before zipping it closed. Then, find a pan big enough where the bag can lay flat (I use my 9 x 13 cake pan), put the bag in and fill it with cold water. Then, change the water every 10-15 minutes, flipping the bag over at every change until the fish is defrosted. I find that the fish is defrosted in about 30 minutes (I can defrost chicken breasts in less than an hour using this method). Cook immediately after defrosting to ensure that the texture doesn't get mushy.

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Prep time: 10 minutes
Cook time: 5 minutes
Serves: 4


4 barramundi fillets (skin on or off)  Cod or sea bass can also be used as a substitute
2 tablespoons unsalted butter
2 table spoons olive oil         
1 – 2 cloves of garlic, minced
3 tablespoons fresh lemon juice


4 – 6 leaves fresh basil, minced (or 3/4 teaspoon dry)
1/2 teaspoon salt (or less depending on taste)
Sliced lemons and diced tomatoes (for garnish)

Rinse fillets and pat dry with paper towel.  Coat fillets with olive oil and sauté on high heat for about 3 minutes (skin side down).  Flip and cook for about 1 to 2 minutes (depending on thickness of fillet).  Transfer to serving dish.

Gently sauté garlic in the butter for about 2 minutes.  Stir in lemon juice, basil and salt.  Remove from heat and spoon over fillets immediately before serving.  Add sliced lemons and/or tomatoes for garnish.

Serving Suggestions:
Serve over a bed of baby spinach, lightly steamed green beans, wild rice/quinoa.  You can also serve with grilled asparagus; mix of roasted broccoli, cauliflower and carrots; lightly stir-fried broccoli or asparagus.