This barramundi recipe with a garlic lemon butter sauce is restaurant-style food at home in just minutes. Grill for a couple of minutes , then turn and cook other side till cooked. Remove from grill, squeeze some lemon juice on and then serve with fancy coleslaw. This sweet, sustainable fish … 1 small Savoy or curly cabbage, finely shredded (chiffonnade), 1 large Granny Smith apple, cored, quartered, finely sliced, Sea salt and freshly ground black pepper, to taste, 1. 1. 1. Thoroughly combine Cajun spice mixture and then coat fish liberally, 2. Combine all ingredients with enough mayonnaise to moisten them. and delicious sauce. Quick, spicy barramundi recipe Ingredients. https://www.sbs.com.au/food/recipes/barramundi-steamed-thai-spices If mayonnaise is too thick, add a little warm water and adjust seasoning to taste, What could be better than a beautiful fillet of Barramundi. 3. https://www.allrecipes.com/recipe/237613/barramundi-with-lemon-basil-sauce Sprinkle seasonings onto the fish. Barramundi. 1. https://www.kosher.com/recipe/barramundi-with-spicy-adobo-sauce-6532 2. Thoroughly combine Cajun spice mixture and then coat fish liberally. Heat up a little oil on the grill pan and then add fish with the best side facing down In a small bowl stir together the garlic powder, onion powder, paprika, lemon pepper and sea salt. 3. As the recipes say, it’s quick, spicy barramundi. 2. Just be aware it is a little spicy, ts right there in the name. Preheat barbecue for high heat. Note: You can tell fish is cooked because it changes colour and becomes firmer, to touch and breaks apart a little when tested with your fingers, 4. It is flaky and tasty with a quick easy. You can get barramundi fillets from any seafood shop or large supermarket. Heat up a little oil on the grill pan and then add fish with the best side facing down. Thoroughly combine Cajun spice mixture and then coat fish liberally. Barramundi. Heat up a little oil on the grill pan and then add fish with the best side facing down. It’s tasty and it also makes a great lunchtime recipe, we recommend serving with salad.