Barbecue Barramundi with Lime and Chilli

Name: Barbecue Barramundi with Lime and Chilli
Total time: 25 min
Cuisine: Australian
Ingredients: 4 barramundi fillets, skin on, about 160 g each; 2 tbsp olive oil; 2 limes, zest and juice; 1 red chilli, deseeded and finely chopped; 1 garlic clove, crushed; 3 tbsp fresh coriander, chopped; 1 tsp caster sugar; 1 little gem lettuce, leaves separated; 400g new potatoes, boiled

Crisp skinned white fish with a zingy lime, chilli and coriander dressing. Quick on the barbecue or under the grill.

Time25 min
LevelEasy
Costabout £0.75 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4barramundi filletsskin on, about 160 g each
2 tbspolive oil
2limeszest and juice
1red chillideseeded and finely chopped
1garlic clovecrushed
3 tbspfresh corianderchopped
1 tspcaster sugar
1little gem lettuceleaves separated
400 gnew potatoesboiled

Method

1
Mix 1 tbsp of the oil with the lime zest and juice, chilli, garlic, coriander and sugar to make a dressing. Season with black pepper.
2
Pat the fish dry. Rub the skin with the rest of the oil and season well.
3
Heat the barbecue or a griddle pan until very hot. Lay the fish skin side down and cook without moving it for 5 minutes until the skin is crisp.
5 min
4
Turn carefully and cook for 2 to 3 minutes more until the flesh is opaque and flakes easily.
2 min 30 s
5
Serve with the potatoes and lettuce, spooning the dressing over the fish.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.