Ingredients:

  • 12 oz Barramundi Fillets (about 2 fillets)
  • 1 Tbsp Olive Oil (or high-smoke-point oil)
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 Tbsp Unsalted Butter, melted
  • 2 cloves Garlic, minced
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Parsley, chopped

Instructions:

  1. Pat the barramundi fillets totally dry using paper towels. Brush both sides of the fish with olive oil, then season aggressively with salt and pepper. In a small bowl, melt the butter and stir in the minced garlic, fresh lemon juice, and chopped parsley. Reserve 1 tablespoon of this mixture for basting mid-grill.
  2. Preheat the grill to 450°F to 500°F (high heat). Scrape the grates clean. Immediately before placing the fish on, use a paper towel dipped in oil to quickly wipe the hot grates for non-stick protection.
  3. Place the seasoned barramundi fillets skin-side down (if skin-on) directly over the hottest part of the grill. Close the lid and sear for exactly 4 minutes without moving or touching the fish. The fish should release naturally when ready.
  4. Carefully flip the fish using a long, thin fish spatula. Immediately brush the exposed, cooked side with the reserved 1 tablespoon of Grilled Barramundi Garlic Butter. Continue grilling on the second side for another 3 to 4 minutes. The fish is ready when it begins to flake easily and registers 140°F (60°C) internally.
  5. Remove the fish from the grill and transfer it to a platter. Let it rest for 2 minutes (it will coast up to 145°F/63°C). Drizzle the remaining lemon garlic butter generously over the top before serving.