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Grilled Barramundi

Name: Grilled Barramundi
Total time: 30 min
Yield: Serves 4
Cuisine: Australia
Ingredients: 4 fillets (skin-on) White Fish Fillet; 1 tsp Salt; A pinch Black Pepper; 2 tbsp Olive oil; 40g Butter; 2 tbsp Lemon juice; 1 clove Garlic; A pinch Parsley; 1 tbsp Capers; To taste Lettuce

Main Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Northern Australia's barramundi with crisp skin and lemon butter sauce.

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📖 The Story Behind This Dish

Barramundi is a large white fish living in the rivers and estuaries of northern Australia; its name is said to mean 'large-scaled river fish' in an Aboriginal language. One of Australia's most popular fish, it's cooked with crisp skin and served with lemon butter sauce or salad. It's often grilled on the barbecue too.

🌆 Where it's eaten: At the seaside sunset market in Darwin, barramundi sizzles on a stall griddle as people enjoy it with beer in the setting sun.

🥕 Ingredients (serves 4)

White Fish Fillet 4 fillets (skin-on)
Salt 1 tsp
Black Pepper A pinch
Olive oil 2 tbsp
Butter 40g
Lemon juice 2 tbsp
Garlic 1 clove
Parsley A pinch
Capers 1 tbsp
Lettuce To taste

👩‍🍳 Instructions

Score the fish skin and season with salt and pepper.
Heat olive oil in a frying pan and cook skin side down over medium heat for 5 minutes, pressing down.
When the skin is crisp, flip, cook 2–3 minutes, and remove.
Melt the butter with the garlic in the same pan and add the lemon juice and capers.
Add chopped parsley to make the sauce.
Plate the fish, spoon over the sauce, and serve with lettuce.

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