Barramundi Sea Bass* Recipe
Make Barramundi Sea Bass* Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fish & Marinade
Grill Finish & Garnish
Accompanying Pan Sauce (optional)
Method
Fish & Marinade
- 1
Prepare and dry the fish
Pat the barramundi fillets dry with paper towels. Leaving the skin on helps keep the fillets together on the grill and crisps nicely.
- 2
Make the marinade
In a shallow bowl, whisk together 4 tbs olive oil, 2 tbs lemon juice, 3 tsp minced garlic, 1 tsp grated ginger, 1 tbs soy sauce, 1 tsp honey, 1 tsp sea salt, and 1 tsp black pepper until combined.
- 3
Marinate the fillets
Place fillets skin-side down in the bowl or a zip-top bag. Spoon or brush the marinade over the top and under any thick parts. Marinate in the refrigerator for 15–30 minutes (no longer than 45 minutes to avoid 'cooking' the fish in the acid). If short on time, 10 minutes at room temperature is acceptable.
Grill Finish & Garnish
- 4
- 5
Grill the fillets
Remove fillets from marinade and let excess drip off. Place fillets skin-side down on the hot grill. Cook without moving for 4–6 minutes, until the skin releases easily and is crisp. Flip carefully and grill flesh-side for 2–4 minutes more, until the fish is opaque and flakes easily with a fork. Internal temperature should reach 135–140°F (57–60°C) for moist fish.
- 6
Baste with butter and season
During the last minute on the grill, brush the tops with the 2 tbs melted butter and sprinkle the optional 1/2 tsp smoked paprika if using. This adds gloss and a smoky touch. Remove fish to a warm plate.
- 7
Accompanying Pan Sauce (optional)
- 8
Make a quick pan sauce
While the grill is hot (or using a small saucepan), cook the finely chopped shallot in 1 tbs butter over medium heat until translucent, about 1–2 minutes. Add 1/4 cup white wine and simmer until reduced by half. Add 1/4 cup fish or vegetable stock and reduce slightly, then whisk in the remaining 1 tbs cold cubed butter off heat to finish the sauce and give it a sheen. Season to taste with salt and pepper and spoon over the grilled barramundi.