Barramundi with pineapple salad

This recipe combines Australia's favourite and most versatile fish with a zesty pineapple salad. A super-fresh and delicious dish that can be table-ready in under 30 minutes.

  • 15 mins preparation
  • 5 mins cooking
  • Serves 4
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Barramundi with pineapple salad
  • 4 220g barramundi fillets, skin on
  • 2 teaspoon sea salt flakes
  • 40 gram butter
  • 1/2 peeled, chopped fresh pineapple
  • 1 finely sliced red onion
  • 1 grated zest, juice, plus wedges to serve lime
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 bunch mint, leaves picked
  • 1 bunch basil, leaves picked
  • lime wedges, to serve


Barramundi with pineapple salad
  • 1
    Sprinkle fish skin generously with salt.
  • 2
    In a large frying pan or barbecue plate, heat butter until foaming.
  • 3
    Cook fish skin-side down 3-4 minutes or until skin is crisp and sides opaque. Turn and cook 1-2 minutes, until cooked through.
  • 4
    Meanwhile, in a large bowl, combine pineapple, onion, zest, juice, oil and vinegar. Season to taste. Toss herbs through just before serving.
  • 5
    Serve fish with salad and lime wedges.


For a heartier meal, you can add jacket potatoes or sliced barbecued potato.

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