Non-VegetarianAustralian cuisine Main Course

Kimberley Barramundi with Bush Lime Butter

Name: Kimberley Barramundi with Bush Lime Butter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 720 g barramundi fillets; 80 g Unsalted butter; 30 g native finger lime pearls; 15 ml Olive oil; 1 clove Garlic; 10 g flat-leaf parsley; 4 g sea salt flakes; 1 g Black pepper; 1 whole lime

Crisp skin-on barramundi fillets pan-fried and finished with a melting native bush lime and herb butter.

🇦🇺Australia· Western Australia

Prep: 15 min
Cook: 10 min
Total: 25 min
Servings: 4
Difficulty: Easy
Calories: 410 kcal

Ingredients

0 of 9 gathered

Servings

720 g barramundi fillets — 4 fillets, skin on and pin-boned
80 g Unsalted butter — softened at room temperature
30 g native finger lime pearls — or finely chopped desert limes
15 ml Olive oil — for frying
1 clove Garlic — finely grated
10 g flat-leaf parsley — finely chopped
4 g sea salt flakes — to taste
1 g Black pepper — freshly cracked
1 whole lime — cut into wedges for serving

Equipment

•Large heavy-based frying pan
•Fish spatula
•Small mixing bowl
•Chef's knife
•Paper towels

Nutrition

Per serving, approximate

Calories: 410 kcal
fat: 28 g
carbs: 2 g
fibre: 0.5 g
protein: 38 g
calories: 410 kcal

Instructions

1
Pat the barramundi fillets thoroughly dry on both sides with paper towels.
2
Score the skin lightly with a sharp knife in shallow diagonal cuts.
3
Season both sides of the fillets with salt and black pepper.
4
Mix the softened butter, bush lime pearls, grated garlic, and parsley in a small bowl until combined.
5
Heat the olive oil in a large heavy-based frying pan over medium-high heat.
6
Place the fillets into the hot pan skin-side down.
7
Press down gently on each fillet with a spatula for thirty seconds to prevent curling.
8
Cook undisturbed for four minutes until the skin is golden and crisp.
9
Flip the fish carefully and cook the flesh side for two minutes until cooked through.
10
Turn off the heat and spoon a dollop of the bush lime butter over each hot fillet in the pan.
11
Allow the butter to melt across the fish and serve immediately with lime wedges.

Chef's tips

Drying the fish skin completely is vital for getting a crisp crust. Do not move the fillets during the first few minutes in the pan or the skin will tear.

Ingredient substitutions

native finger lime pearls → finely grated standard lime zest and 1 teaspoon fresh lime juice
barramundi fillets → sea bass or snapper fillets with skin on

Storage

Store leftover cooked fish in a sealed container in the fridge for up to one day.

Reheating

Reheat gently in a dry frying pan over medium-low heat skin-side down until warmed through.

Common mistakes to avoid

•Putting wet fish skin into the pan, which creates steam and makes the skin soggy.
•Overcooking the fish until the delicate flakes dry out.
•Melting the compound butter over high heat instead of letting it melt gently off the heat.

Serving suggestions

Serve with steamed green beans or roasted asparagus.Pair with a crisp garden salad and roasted baby potatoes.Accompany with chilled dry Australian white wine.