Grilled barramundi fillet with golden lemon myrtle butter sauce, served on a white plate with micro herbs and creamy potato purée.

There’s something sacred about cooking over open flame. It’s not just about heat—it’s about rhythm, instinct, and the kind of simplicity that demands respect for each ingredient. The first time I made grilled barramundi with lemon myrtle butter sauce, I wasn’t chasing complexity. I was chasing balance.

Barramundi is deeply tied to the Australian culinary identity—clean-flavored, buttery in texture, and perfectly suited to the grill. When paired with lemon myrtle, a citrusy native herb used for generations by Indigenous Australians, the result is elemental. This dish doesn’t shout. It doesn’t compete. It simply knows exactly what it is.

The crackle of charred skin. The slow melt of infused butter. The hint of lemon dancing at the edge of every bite. When prepared with care, grilled barramundi becomes not just a meal, but a gesture of hospitality, of place, of soul.


Ingredients You Will Need

Quality is non-negotiable here. The ingredients are few—but each one must earn its place.

🐟 For the Barramundi:

  • 4 barramundi fillets (skin on) – boneless, patted dry
  • 2 tablespoons olive oil – for brushing
  • Salt – preferably sea salt flakes
  • Freshly ground black pepper

🍋 For the Lemon Myrtle Butter Sauce:

  • 100g unsalted butter – chilled and cut into cubes
  • 1 teaspoon dried lemon myrtle – finely ground
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon
  • Pinch of sea salt


Step 1: Preparing the Butter Infusion

Ingredients Used in This Step:

✔ Unsalted butter, lemon juice, lemon zest, lemon myrtle, sea salt

Method:

1️⃣ In a small saucepan, melt the butter over low heat until just liquified—do not let it brown.
2️⃣ Stir in the lemon juice, zest, lemon myrtle, and a pinch of sea salt.
3️⃣ Remove from heat and set aside to steep gently while you prepare the fish.
💡 Chef’s Note: This isn’t just a sauce—it’s a signature. Use a fine mesh strainer if you want a silkier finish.


Step 2: Prepping the Barramundi for the Grill

Ingredients Used in This Step:

✔ Barramundi fillets, olive oil, salt, pepper

Method:

1️⃣ Pat the fillets completely dry. Moisture is the enemy of crisp skin.
2️⃣ Brush both sides of each fillet with olive oil. Season generously with sea salt and black pepper.
3️⃣ Let rest at room temperature for 10 minutes to promote even cooking.
💡 Chef’s Insight: Starting cold fish on a hot grill is a recipe for curling and uneven texture—temperature harmony matters.


Step 3: How to Grill Barramundi for Perfect Skin

Ingredients Used in This Step:

✔ Prepped barramundi fillets

Method:

1️⃣ Preheat a clean grill to medium-high. Oil the grates well.
2️⃣ Place the barramundi fillets skin-side down and leave them undisturbed for 4–5 minutes.
3️⃣ When the edges begin to turn opaque, gently flip and cook the flesh side for another 2–3 minutes.
💡 Pro Tip: If it sticks, it’s not ready to flip. Trust the process—and your instincts.


Step 4: Finishing with Lemon Myrtle Butter

Ingredients Used in This Step:

✔ Infused butter sauce, grilled fish

Method:

1️⃣ Transfer the grilled barramundi fillets to a warm plate.
2️⃣ Spoon the warm lemon myrtle butter sauce over the top, allowing it to melt into the crevices of the fish.
3️⃣ Let the fish rest for 2 minutes so the butter settles and the flavors bloom.


Step 5: Plating the Dish Like a Fine Dining Chef

Ingredients Used in This Step:

✔ Grilled barramundi, lemon myrtle butter sauce, optional garnish

Plating Technique:

✔ Choose a flat, white or matte stoneware plate to contrast the golden skin.
✔ Nestle the fish atop a smear of creamy potato purée or grilled fennel.
✔ Drizzle the lemon myrtle butter in a slow arc around the fish.
✔ Finish with micro herbs or edible coastal greens for a native flourish.
💡 Pro Tip: Always plate with intention—height, spacing, and symmetry matter.


Wine Pairing for Grilled Barramundi

🍷 Vermentino or Semillon – Crisp, citrus-forward whites with herbal complexity complement the lemon myrtle beautifully.
🥂 Sparkling Brut – Offers lift and texture that mirrors the brightness of the butter.
🍋 Native Botanicals G&T – A bush-tonic gin with lemon aspen or finger lime is an inspired, modern pairing.


Frequently Asked Questions (FAQs)

1. Can I make the lemon myrtle butter in advance?

✔ Yes. Store it in an airtight container in the fridge for up to 3 days and reheat gently before serving.

2. Is this dish suitable for other types of fish?

✔ Absolutely. The lemon butter fish recipe works beautifully with snapper, sea bass, or cod.

3. What makes barramundi unique?

✔ Its flesh is tender yet firm, with a clean flavor profile that absorbs herbs and citrus effortlessly—ideal for any grilled fish with lemon butter.

4. I don’t have a grill. Can I still make this?

✔ Yes, use a hot cast iron pan or grill pan. You’ll still achieve crisp skin and golden edges.


Final Thoughts

This isn’t just a grilled barramundi recipe—it’s a tribute to native flavor, honest technique, and the kind of dining that feels both luxurious and grounded. Whether you serve it at a dinner party or enjoy it barefoot on a deck with wine in hand, this dish has presence. It tells a story without saying a word.

Cook it. Plate it beautifully. Share it.

And always, savor it...

#BeyondEveryBite 🐟🍋✨


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