Barramundi is a super mild white fish that is becoming more popular and easy to find. This fish native to the northern rivers in Australia is now being sustainably farmed. The macadamia nut topping with a hint of citrus, garlic and herbs is a perfect pairing. This main dish only takes a few minutes to make on the grill and wrapped in cedar paper gives in a divine smoky flavor.
Note: I found cedar paper at my local BBQ store.
- 2 lbs. barramundi fish fillet ( fresh or frozen)
- 2 tablespoon olive oil
- 1 cup chopped macadamia nuts
- 1 teaspoon lime zest
- 1 tablespoon chopped fresh parsley
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
- 4-5 cedar papers soaked in cold water
- Slice the filets into 1-2 inch wide strips, the full width of the fillet
- On your soaked cedar papers, place a little olive oil then the fish
- In a small mixing bowl, mix together the nuts, zest, garlic, pepper, salt and pepper
- Coat each filet with the mixture and roll up in the cedar paper and tie with a soaked string.
- Place on a hot grill for about 4 minutes per side.
- Take care not to overcook the fish
- Serve immediately in the cedar wrap for a fun presentation.