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Grilled Barramundi with Avocado Orange Salsa

Prep Time

        Prep and cook time: 35 minutes
        Yield: Serves 4


    •    2 tsp vegetable oil
    •    1 1/2 tsp kosher salt
    •    6 oz. x barramundi fillets
    •    1/2 tsp fresh ground black pepper

For Avocado Salsa:

    •    1 orange
    •    1 scallion
    •    1 ripe avocado
    •    salt and pepper
    •    juice of 1/2 lime
    •    1 red bell pepper


  1. Prepare the grill: Start by setting the grill up for cooking with direct high heat. Preheat the grill for 15 minutes, then clean the grill grate thoroughly. I turn all the burners to high and wait fifteen minutes. Then I brush the grate with my grill brush and wipe the grate with a paper towel dipped in vegetable oil.
  2. Prepare the barramundi: While the grill is preheating, sprinkle the barramundi filets with the salt and pepper, then rub with the vegetable oil.
  3. Prepare the avocado salsa: Cut the avocado into a ½" dice, and toss in a small bowl with the lime juice. Cut the red bell pepper into a ½" dice, section the orange, and dice the scallion. Add all these to the bowl with the avocado, and toss to combine. Add salt and pepper to taste.
  4. Grill the barramundi: Place the barramundi on the grill over direct high heat, flesh side down. Grill for three minutes, then gently work a spatula under the barramundi and flip skin side down. Grill for three more minutes, or until the barramundi is just opaque in the thickest part; I check by pushing along the natural seams with a paring knife. It is OK to let it cook longer on this side; the skin will protect the fish from burning. Once it is done, gently work a spatula under the barramundi and move to a platter.
  5. Serve: Spoon a heaping tablespoon of avocado salsa over each barramundi filet. Serve, passing any extra salsa at the table.

This great family recipe is thanks to Dad Cooks Dinner at


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