Grilled Barramundi with Onions, Olives and Red Chard adapted from Mario Batali

Cook time:
Serves 4 Ingredients: 4 - 6-8 oz barramundi fillets, skin-on or skinless, Salt and pepper, 6 tablespoons - extra-virgin olive oil, 1 - large red onion, thinly sliced, 1 cup - cured black olives, preferably Lingurian, 4 cups - chopped red Swiss chard (about 2 pounds), cut into 1-inch-wide strips, Juice and zest of 1 lemon, 1/2 cup - Green Olive Pesto (recipe below), 2 - lemons, 1 1/2 cups - large jump green olives, such as ascolane, pitted, 1/2 - red onion, chopped, 1/4 cup - pine nuts, 1 clove - garlic, thinly sliced, 1/2 cup - extra-virgin olive oil, approximately,
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Grilled Barramundi with Onions, Olives
and Red Chard adapted from Mario Batali

  • Serves 4

Ingredients

  • 4 6-8 oz barramundi fillets, skin-on or skinless
  • Salt and pepper
  • 6 tablespoons extra-virgin olive oil
  • 1 large red onion, thinly sliced
  • 1 cup cured black olives, preferably Lingurian
  • 4 cups chopped red Swiss chard (about 2 pounds), cut into 1-inch-wide strips
  • Juice and zest of 1 lemon
  • 1/2 cup Green Olive Pesto (recipe below)
  • 2 lemons
Green Olive Pesto (makes 2 1/2 cups)
  • 1 1/2 cups large jump green olives, such as ascolane, pitted
  • 1/2 red onion, chopped
  • 1/4 cup pine nuts
  • 1 clove garlic, thinly sliced
  • 1/2 cup extra-virgin olive oil, approximately

This recipe has been adapted for barramundi from Mario Batali’s Grilled Whole Lake Trout with Onions, Olives, and Red Chard from his cookbook Simple Italian Food. Food styling & photography by Nicole Gaffney.

  1. Step 1 Preheat the grill or broiler.
  2. Step 2 Pat the fish dry, season inside and out with salt and pepper, and brush with 2 tablespoons olive oil. Place on the grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until the skin is nearly charred and crispy, yet the flesh is still moist near the bone. You can check with a meat thermometer; the internal temperature at the bone should get to 135 to 140° F.
  3. Step 3 Heat a 12-inch skillet over medium heat and add 4 tablespoons olive oil. Add the onion and cook 1 minute, until wilted. Add the black olives, chard, and lemon juice and zest and toss until wilted, 2 to 3 minutes. Season with salt and pepper.
  4. Step 4 Place the fish on a large serving platter, arrange the chard around the edges, and serve immediately. Pass the green olive pesto and lemon wedges separately, so diners can serve themselves.
  5. Green Olive PestoIn a food processor, combine the olives, onion, pine nuts, and garlic and blend for 1 minute. With the motor running, slowly add the olive oil until it forms a thick, smooth paste. Allow to stand 1/2 hour before using. To make pesto the old school way, click here.
Suggested sides
  • Couscous
  • Hummus and
    Pita Bread
CHEF TIP

Pat fish very dry before cooking.