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Barbecued Barramundi with Macadamia Romesco

A nutty romesco is the perfect accompaniment to the smoky flavours of barbecued barramundi. And it's an impressive looking addition to the table, to boot.

Prep Time

    •    Prep time: 25 minutes
    •    Cook time: 40 minutes plus cooling
    •    Yield: Serves 6 - 8


    •    olive oil for drizzling
    •    2 lemons, thickly sliced
    •    1 bunch oregano, plus extra to serve
    •    1 (1.2 kg) barramundi, cleaned, slashed a few times each side

For macadamia romesco:

    •    3 red capsicum
    •    4 long red chillies
    •    50 ml sherry vinegar
    •    2 tbsps macadamia oil
    •    1 garlic clove, finely chopped
    •    60 ml (1/4 cup) extra-virgin olive oil
    •    50 gm roasted macadamia nuts, coarsely chopped


  1. For romesco, heat a barbecue to medium-high heat. Grill chillies and capsicum, turning occasionally, until charred and tender (2-3 minutes for chillies, 10-12 minutes for capsicum). Cool, peel, discard stalks from the capsicum (keep the seeds from the chilli unless you'd like less heat), then finely chop and combine in a bowl with remaining ingredients and season to taste. Romesco can be made up to 3 days ahead and refrigerated in an airtight container.
  2. Heat a barbecue to medium- high heat. Stuff the barramundi cavity with lemon and oregano, then secure at intervals with kitchen string. Rub a little oil all over the fish, season to taste and barbecue, carefully turning occasionally, until the flesh flakes easily (20-25 minutes). Remove string and serve barramundi topped with macadamia romesco and scattered with extra oregano.

This great family recipe is thanks to Gourmet Traveller at


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