Outback Grilled Barramundi Recipe – Australian Special
Outback Grilled Barramundi is a standout of Australian cuisine — a grilled seafood dish with smoky Outback cooking vibes and irresistible coastal flavors. The flaky barramundi pairs beautifully with citrus and herbs, making this a BBQ fish favorite that’s light, fresh, and full of authentic Aussie character. Perfect for weeknight grilling or a special seafood feast.
- Prep Time15 min
- Cook Time10 min
- Total Time25 min
Outback Grilled Barramundi Ingredients:
- 2–4 barramundi fillets (skin-on preferred)
- 2 tbsp olive oil or melted butter
- 2 cloves garlic, minced
- 1 tsp sea salt
- 1/2 tsp cracked black pepper
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp paprika or smoked paprika
- Chopped parsley or fresh dill for garnish
- Lemon wedges for serving
Outback Grilled Barramundi Instructions:
Preheat grill to medium-high heat.
Pat dry the barramundi fillets and lightly score the skin.
Brush both sides with olive oil or butter.
Season with salt, pepper, paprika, garlic, and lemon zest.
Place skin-side down on the grill; cook 4–6 minutes until skin is crisp.
Flip gently and grill another 3–4 minutes until fish flakes easily.
Drizzle with lemon juice before removing from grill.
Garnish with parsley or dill and serve with lemon wedges.
Recipe Notes :
Use skin-on fillets to keep the fish moist and ensure a crispy finish.
Fresh fish delivers the best texture and flavor — avoid overcooking to maintain flakiness.
You can marinate the fillets briefly in lemon and herbs for an extra flavor boost.
Pair with a simple lemon butter sauce or fresh sides for balance.
Works great on an outdoor grill for that true smoky flavor.
