There’s something irresistibly charming about gathering around the grill as the sun begins to set, with friends and family eagerly anticipating a mouthwatering meal. That was the scene in my backyard when I first tried my hand at making grilled barramundi. The fish, known for its buttery texture and light flavor, instantly won over my heart and palate. But it’s the burst of citrus from the lemon myrtle butter sauce that truly transforms this dish into a culinary delight.
Whether you’re looking to impress guests at a dinner party or simply craving a refreshing weeknight meal, this Grilled Barramundi with Lemon Myrtle Butter Sauce is an easy yet elegant option. The perfect balance of charred skin and tender, flaky flesh will have everyone asking for seconds. And the best part? You can easily swap out the barramundi for other fish like snapper or sea bass, making this recipe as versatile as it is delicious. Join me as we explore this vibrant flavor journey that celebrates the essence of Australian cuisine!
Why is Grilled Barramundi with Lemon Myrtle Butter Sauce irresistible?
Irresistibly Fresh: The buttery barramundi offers a clean flavor that perfectly complements the citrus notes of lemon myrtle.
Elevated Simplicity: This recipe uses straightforward techniques, making it suitable for both novice and expert chefs alike.
Versatile Options: Feel free to switch up the fish; snapper and sea bass work just as well, ensuring varied flavor experiences.
Crowd-Pleasing Delight: Whether hosting a dinner party or enjoying a cozy meal at home, this dish is sure to impress your guests.
Quick to Prepare: A graceful meal doesn’t mean a long cook time; in just 20 minutes, you can serve a gourmet delight.
Cultural Experience: Embrace Australian heritage through native ingredients, enriching your culinary repertoire with unique flavors.
Grilled Barramundi with Lemon Myrtle Butter Sauce Ingredients
For the Fish
• Barramundi Fillets – The star of the dish, offering a buttery texture that’s perfect for grilling.
• Olive Oil – Brushed on the fish for crispiness; avocado oil can be a great alternative for a higher smoke point.
• Sea Salt – Enhances all the flavors; kosher salt is a suitable substitute if needed.
• Black Pepper – Freshly ground for maximum flavor; adds a warm depth that beautifully enhances the dish.
For the Lemon Myrtle Butter Sauce
• Unsalted Butter – Creates a rich and silky sauce; ghee can be swapped for those avoiding lactose.
• Lemon Juice – Freshly squeezed to add brightness, it’s the key to a vibrant flavor in the sauce.
• Lemon Zest – Boosts the lemon flavor; opting for organic lemons avoids harmful waxes.
• Lemon Myrtle – A native herb that adds unique citrus notes; lemon verbena can be used as a substitute.
Feel the excitement of grilling as you gather these ingredients for a delightful Grilled Barramundi with Lemon Myrtle Butter Sauce!
How to Make Grilled Barramundi with Lemon Myrtle Butter Sauce
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Prepare the Butter Sauce: Start by melting unsalted butter over low heat in a small saucepan. Stir in freshly squeezed lemon juice, lemon zest, lemon myrtle, and sea salt. Remove from heat and allow to steep, letting the flavors infuse beautifully.
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Prep the Fish: Carefully pat your barramundi fillets dry with paper towels. Brush both sides with olive oil and season generously with sea salt and freshly cracked black pepper. Let them rest for about 10 minutes at room temperature to absorb the flavors.
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Grill the Fish: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Place the fillets skin-side down and grill undisturbed for 4-5 minutes. Flip the fillets and cook for another 2-3 minutes until the flesh is opaque and flakes easily.
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Finish with Sauce: Once cooked, transfer the fish to a warm plate. Generously spoon the lemon myrtle butter sauce over the grilled barramundi, letting it rest for 2 minutes to allow the flavors to meld together.
Optional: Serve with a sprinkle of micro herbs for a fresh touch.
Exact quantities are listed in the recipe card below.
Grilled Barramundi with Lemon Myrtle Butter Sauce Variations
Feel inspired to make this dish your own with exciting twists and substitutions that bring out the best in every bite!
- Snapper Swap: Replace barramundi with fresh snapper for a similarly flaky texture with a slightly sweeter taste.
- Sea Bass Delight: For a more robust flavor, use sea bass—its firm texture holds up beautifully on the grill.
- Cod Conversion: Cod is another fantastic option; its mild flavor and dense flesh are perfect for grilling.
- Herb Infusion: Try replacing lemon myrtle with fresh dill or cilantro for a different herbal profile and unique taste.
- Spicy Kick: Add a sprinkle of chili flakes or smoked paprika to elevate the heat level without compromising flavor.
- Lemon-Basil Bliss: For a refreshing twist, mix fresh basil with lemon juice in the butter sauce—it will tantalize your taste buds!
- Coconut Cream Sauce: Swap out butter for coconut cream; this decadent change adds a rich tropical flavor to your dish.
- Cast Iron Alternative: Grill your fish in a cast-iron skillet for an indoor option that caramelizes beautifully and captures all the flavors.
Each variation offers a new journey into flavor, encouraging you to explore and personalize your cooking experience!
What to Serve with Grilled Barramundi with Lemon Myrtle Butter Sauce?
The vibrant flavors of this grilled delight call for equally delicious companions to create a memorable meal experience.
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Fresh Garden Salad: A crisp salad tossed with mixed greens, cherry tomatoes, and a light vinaigrette will add a refreshing balance to the richness of the fish.
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Creamy Risotto: Silky risotto infused with lemon zest complements the lemon myrtle butter sauce, creating a harmonious citrus symphony on your plate.
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Roasted Asparagus: Tender, roasted asparagus drizzled with olive oil adds a lovely earthy flavor that contrasts beautifully with the grilled barramundi.
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Herbed Quinoa: Light and fluffy quinoa tossed with fresh herbs and lemon creates a delightful side that enhances the dish’s freshness and keeps it healthy.
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Grilled Vegetables: Charred zucchini, bell peppers, and eggplant bring a touch of smoky sweetness, perfect for complementing the tender fish.
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Chilled White Wine: A glass of crisp Vermentino or a refreshing Semillon pairs beautifully, elevating the dish and rounding out your dining experience this Australian delight.
Expert Tips for Grilled Barramundi
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Pat It Dry: Ensure your barramundi fillets are thoroughly patted dry before grilling. This step prevents them from becoming soggy and helps achieve crispy skin.
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Mind the Heat: Preheat the grill properly to medium-high heat. If it’s too low, the fish will stick; too high, and it may burn before cooking through.
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Handle with Care: When flipping the fillets, use a gentle touch. If they stick, don’t force it; give them a bit more time to release naturally.
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Rest Before Serving: Allow the grilled barramundi to rest on the plate for 2 minutes before adding the lemon myrtle butter sauce. This lets the flavors meld for a more delicious experience.
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Experiment with Fish: Don’t hesitate to swap barramundi with snapper or sea bass to explore different flavors in your grilled fish journey. Each option offers a delightful taste.
Make Ahead Options
These Grilled Barramundi with Lemon Myrtle Butter Sauce are perfect for busy home cooks looking to streamline their meal prep! You can prepare the lemon myrtle butter sauce up to 3 days in advance. Simply melt the butter, stir in the lemon juice, zest, lemon myrtle, and sea salt, then refrigerate in an airtight container. To serve, just reheat gently before drizzling over the grilled fish for that just-made flavor. Additionally, you can pat the barramundi fillets dry, brush with olive oil, and season with salt and pepper up to 24 hours in advance; keep them wrapped in the refrigerator to maintain freshness. When you’re ready to grill, simply let them rest for about 10 minutes at room temperature before cooking, ensuring you’ll have a delightful dinner with minimal fuss!
How to Store and Freeze Grilled Barramundi with Lemon Myrtle Butter Sauce
Fridge: Store leftover grilled barramundi in an airtight container for up to 3 days. Reheat gently in the microwave or on a stovetop to avoid drying it out.
Freezer: If you have extra portions, freeze the grilled barramundi without sauce for up to 2 months. Wrap each fillet tightly in plastic wrap, followed by aluminum foil to prevent freezer burn.
Lemon Myrtle Butter: The lemon myrtle butter sauce can be made ahead and stored in a separate airtight container in the fridge for up to 3 days, or frozen for up to 2 months. Reheat gently before serving.
Reheating: When reheating, do so on low heat to maintain the delicate texture of the fish and the creamy consistency of the lemon myrtle butter sauce. Enjoy your leftovers without compromising the deliciousness of this dish!
Grilled Barramundi with Lemon Myrtle Butter Sauce Recipe FAQs
What’s the best way to select fresh barramundi?
Absolutely! When choosing barramundi, look for fillets that have a bright, moist appearance with no dark spots. The flesh should be firm to the touch and should spring back when pressed. A fresh fish smell should be subtle, not overpowering, ensuring it’s fresh and ready for grilling.
How should I store leftover grilled barramundi?
Very simply! Store your leftover grilled barramundi in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, gently reheat it in the microwave or on the stovetop, making sure to not dry it out for the best taste and texture.
Can I freeze grilled barramundi?
Yes, you can! If you have extra portions, wrap each grilled barramundi fillet tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will last in the freezer for up to 2 months. When you’re ready to eat it, thaw it overnight in the fridge before reheating.
What should I do if my fish sticks to the grill?
Trust the process! If your barramundi sticks when trying to flip, it likely needs more time on the grill. If possible, gently test to see if it releases easily. If it resists, give it an extra minute or two. A properly preheated and oiled grill is key for preventing sticking.
Is lemon myrtle safe for pets or those with allergies?
Lemon myrtle is generally safe for pets in small amounts, but it’s always best to check with your vet before introducing any new herbs into your pet’s diet. For allergies, if you’re uncertain about lemon myrtle or other ingredients, consider alternatives and consult your healthcare provider. Lemon verbena can be a suitable substitute if needed.
How can I store the lemon myrtle butter sauce?
For sure! The lemon myrtle butter can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 2 months. To reheat, simply warm it gently on the stove, stirring continuously to ensure the butter retains its smooth texture.
Grilled Barramundi with Lemon Myrtle Butter Sauce Bliss
Ingredients
Equipment
Method
- Start by melting unsalted butter over low heat in a small saucepan. Stir in freshly squeezed lemon juice, lemon zest, lemon myrtle, and sea salt. Remove from heat and allow to steep, letting the flavors infuse beautifully.
- Carefully pat your barramundi fillets dry with paper towels. Brush both sides with olive oil and season generously with sea salt and freshly cracked black pepper. Let them rest for about 10 minutes at room temperature to absorb the flavors.
- Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Place the fillets skin-side down and grill undisturbed for 4-5 minutes. Flip the fillets and cook for another 2-3 minutes until the flesh is opaque and flakes easily.
- Once cooked, transfer the fish to a warm plate. Generously spoon the lemon myrtle butter sauce over the grilled barramundi, letting it rest for 2 minutes to allow the flavors to meld together.