This dish celebrates the clean, buttery flesh of the barramundi—brushed with olive oil, seasoned simply, then grilled until the skin crisps and the inside remains tender. Meanwhile, a warm sauce of melted butter infused with citrusy lemon myrtle (a native Australian herb), fresh lemon juice and zest elevates the fish with bright, fragrant notes. The sauce is generously drizzled over the fish just before serving, creating a harmony of charred texture, silky richness and a whisper of native herb-magic.

Ingredients

For the Barramundi:

• 4 barramundi fillets (skin on) – boneless, patted dry
• 2 tablespoons olive oil – for brushing
• Salt – preferably sea salt flakes
• Freshly ground black pepper

For the Lemon Myrtle Butter Sauce:

• 100g unsalted butter – chilled and cut into cubes
• 1 teaspoon dried lemon myrtle – finely ground
• 1 tablespoon fresh lemon juice
• Zest of 1 lemon
• Pinch of sea salt

Instructions

Step 1: Preparing the Butter Infusion

• In a small saucepan, melt the butter over low heat until just liquified—do not let it brown.
• Stir in the lemon juice, zest, lemon myrtle, and a pinch of sea salt.
• Remove from heat and set aside to steep gently while you prepare the fish.

Step 2: Prepping the Barramundi for the Grill

• Pat the fillets completely dry. Moisture is the enemy of crisp skin.
• Brush both sides of each fillet with olive oil. Season generously with sea salt and black pepper.
• Let rest at room temperature for 10 minutes to promote even cooking.

Step 3: How to Grill Barramundi for Perfect Skin

• Preheat a clean grill to medium-high. Oil the grates well.
• Place the barramundi fillets skin-side down and leave them undisturbed for 4–5 minutes.
• When the edges begin to turn opaque, gently flip and cook the flesh side for another 2–3 minutes.

Step 4: Finishing with Lemon Myrtle Butter

• Transfer the grilled barramundi fillets to a warm plate.
• Spoon the warm lemon myrtle butter sauce over the top, allowing it to melt into the crevices of the fish.
• Let the fish rest for 2 minutes so the butter settles and the flavors bloom.

Step 5: Plating the Dish Like a Fine Dining Chef

Recipe from Beyond Every Bite