Spicy Barbecued Barramundi

    (340)
    40 minutes

    Nothing says summer like a barbecued barramundi! This is a very simple but spicy seasoning to really bring out the flavours of the fish.


    317 people made this

    Ingredients
    Serves: 6 

    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/4 teaspoon paprika
    • 1/4 teaspoon lemon pepper to taste
    • 1/4 teaspoon sea salt to taste
    • 1 kg barramundi
    • 3 tablespoons butter
    • 2 large cloves garlic, chopped
    • 1 tablespoon chopped flat leaf parsley
    • 1 1/2 tablespoons extra virgin olive oil

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat barbecue for high heat.
    2. In a small bowl stir together the garlic powder, onion powder, paprika, lemon pepper and sea salt. Sprinkle seasonings onto the fish.
    3. In a small saucepan over medium heat melt the butter with the garlic and parsley. Remove from heat when the butter has melted and set aside.
    4. Lightly oil grate. Barbecue fish for 7 minutes then turn and drizzle with butter. Continue cooking for 7 minutes or until easily flaked with a fork. Drizzle with olive oil before serving.

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    Reviews and Ratings
    Global Ratings:
    (340)

    Reviews in English (277)

    by
    250

    freekin delicious, people!! seriously! and easy to boot! for about 1.25 lbs of sea bass i started out with 1 tspn each spice & 1/2 tspn of lemon pepper. that was too much lemon pepper so i added another 1/2 tspn of garlic, onion & paprika. it was just right. after sprinkling, i patted the fish and it ended up basically as a paste which kind of made a crust as it broiled. done, btw, on the second rack level of the oven. as the paste began to crisp i moved the rack down one more level. i drizzled just a bit of olive oil as the amount called for is too much in my opinion. definitely does not need the amount called for. also, i served the butter on the side. honestly, it was delicious with or without the butter. it really isn't needed. but that's just me as i try to cut fat wherever i can. served with garlic lemon green beans & brown rice. scrumpdillyicious!! p.s. if you are in the long beach area, you simply must visit the fishmonger at the alamitos marina farmers market on sunday. his fish is amazing!! but get there early cuz he sells out fast. bon appetit, mon frer!  -  19 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    181

    Wow 5+++++stars This was great a restaurant quality dish. I made as stated with the exception of sea salt, did not have so I used kosher, but scaled it back some. I also used Chilean Sea Bass which was really expensive (21.99lb) OUCH!!!!. But it was worth every penny. I charcoal grilled mine about 8 min per side over high heat. Can't say enough about this dish, will try a cheaper sea bass next time though. Chilean Sea Bass will be for special occasions. Oh!!! I almost forgot what ever you do please do not leave out the last step with a good quality EVOO it makes a world of difference. UPDATE!!!!!! I MADE THIS AGAIN LAST NIGHT, ONLY I USED RED SNAPPER BECAUSE IT WAS ON SALE, IT TURN OUT REALLY GOOD, THIS IS A LIGHT FLAVORFUL FISH WITH RESTAURANT QUALITY TASTE. I DID GRILL MINE AND FOLLOWED RECIPE AS BEFORE. 5++++STARS.  -  20 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    136

    I used this recipe with grouper fish. I thought it was fantastic. I mixed up the spices and put them in a ziplock bag. Then I added a little olive oil to my fish and added them to the bag and gave it a good shake. I let them sit in the fridge until I was ready to cook them. I didn't have time to grill tonight, so I put them in the oven on 400 for about 15 mins. They were great! I also doubled the recipe for the spices. I used 2 filets, very large in size.  -  16 Mar 2006  (Review from Allrecipes USA and Canada)

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