Barramundi with Macadamia Pesto

Barramundi with Macadamia Pesto—a dish that fuses the delicate flavors of barramundi with the richness of native macadamia nuts. Picture tender barramundi fillets, pan-seared to perfection and topped with a velvety macadamia pesto that adds a delightful twist to this Aussie-inspired creation.


  • 4 barramundi fillets
  • 1 cup fresh basil leaves
  • 1/2 cup macadamia nuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, peeled
  • 1/2 cup extra-virgin olive oil
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Lemon wedges for serving


  1. Prepare Macadamia Pesto:
    1. In a food processor, combine fresh basil, toasted macadamia nuts, grated Parmesan cheese, and peeled garlic. Pulse until coarsely chopped.
  2. Add Olive Oil and Lemon Juice:
    1. With the food processor running, gradually add the extra-virgin olive oil in a steady stream until the pesto reaches a smooth consistency. Add lemon juice, salt, and black pepper to taste. Set aside.
  3. Pan-Seared Barramundi:
    1. Season barramundi fillets with salt and black pepper. In a pan, heat a small amount of olive oil over medium-high heat. Pan-sear the barramundi fillets for 3-4 minutes per side or until they are golden and cooked through.
  4. Serve with Macadamia Pesto:
    1. Place the pan-seared barramundi fillets on a serving plate. Spoon a generous dollop of macadamia pesto over each fillet.
  5. Garnish and Enjoy the Coastal Fusion:
    1. Garnish with additional basil leaves and serve the Barramundi with Macadamia Pesto alongside lemon wedges. Delight in the coastal fusion of flavors, as the nutty richness of macadamias enhances the delicate taste of barramundi with each delectable bite!

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