Grilled Barramundi with Radish Top Pesto

Cook time:
Serves 4 Ingredients: 1 - large bunch radishes with leaves still attached, 2 - sprigs fresh thyme, 1 teaspoon - extra virgin olive oil, 1/4 teaspoon - lemon juice, Salt and pepper to taste, 2-3 packed cups - leaves from the radish bunch, 2 teaspoons - lemon juice, 1/4 cup - shredded Parmesan cheese, 1 - clove garlic, peeled, Salt and pepper to taste, 3 tablespoons - extra virgin olive oil, 4 - 12-ounce barramundi fillets, 3 tablespoons - olive oil, Salt and pepper to taste, 1 - large lemon, sliced into wedges,
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Grilled Barramundi
with Radish Top Pesto

  • 10m prep
  • 20m cook
  • Serves 4
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Lemonade

  • Perfect for Weekends

  • Perfect for Hosting

Ingredients

For the Grilled Radishes
  • 1 large bunch radishes with leaves still attached
  • 2 sprigs fresh thyme
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon lemon juice
  • Salt and pepper to taste
For the Radish Pesto
  • 2-3 packed cups leaves from the radish bunch
  • 2 teaspoons lemon juice
  • 1/4 cup shredded Parmesan cheese
  • 1 clove garlic, peeled
  • Salt and pepper to taste
  • 3 tablespoons extra virgin olive oil
For the Barramundi
  • 4 12-ounce barramundi fillets
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 1 large lemon, sliced into wedges

Summertime, and the grilling is easy…

When you get your hands on a fish as firm in texture and as buttery in flavor as barramundi, it’s not surprising to see how well it stands up to grilling—boosting your confidence during the “fish flip” stage! This recipe works on an outdoor grill, an indoor grill-pan, or even a large cast iron skillet. Grilled radishes and a simple radish-top pesto are the perfect accompaniments to round out this delicious and easy meal, ready in just 30 minutes. Whether you’re hosting the new neighbors or hunting for something fresh and new to serve family and friends, this Grilled Barramundi with Radish Top Pesto is just the fit! Recipe, food styling, and photography by Jessie Johnson of Life as a Strawberry.

  1. Step 1PREP THE RADISHES:Wash radishes well to remove any grit, and then cut the leaves away from the radishes themselves. Leave a bit of stem on each radish to make them easier to move around on the grill.
  2. Step 2Slice the radishes in half lengthwise (the flat surface will help them stay put on the grill).
  3. Step 3DRESS THE RADISHES:Add sliced radishes to a medium bowl. Strip the leaves from two sprigs of thyme and add the leaves to the radishes. Add 1 teaspoon olive oil, 1/4 teaspoon lemon juice, and salt and pepper to taste. Give the radishes a toss to coat them evenly in the dressing and set aside.
  4. Step 4MAKE THE PESTO:Transfer radish leaves to the bowl of a food processor or blender. Add lemon juice, Parmesan cheese, garlic, salt and pepper. Add olive oil one tablespoon at a time, pulsing well in between each addition, until pesto has reached your desired consistency. Depending on the amount of radish greens you have, you may not need all of the oil, or you may need a bit more. Set pesto aside.
  5. Step 5PREP THE BARRAMUNDI:Pat barramundi down with a tea towel or paper towel to remove any excess moisture. Brush each side of the fish with olive oil and season generously with salt and pepper.
  6. Step 6Heat grill pan over medium-high heat until it’s piping hot (likewise, if using outdoor grill). Use a pastry brush to brush olive oil over the grill (you could also use tongs and a paper towel). Watch our “How to Grill Fish” video for a step-by-step demo!
  7. Step 7Place radishes on the hot grill. Let them cook for 3-4 minutes, then use tongs to flip them over and cook 3-4 minutes more until you have nice char marks on each side. Remove to a plate and set aside.
  8. Step 8Brush another layer of olive oil over the grill to prevent sticking. Lay barramundi down on grill and cook approximately 3 minutes until the edges have started to turn bright white. (Not sure what that should look like? Watch this video and you’ll know!)
  9. Step 9Use a thin spatula to gently flip the barramundi over on the grill. Let cook another 3 minutes or so until barramundi is cooked through.
  10. Step 10Serve grilled barramundi with grilled radishes and top with a scoop of radish pesto.
  11. Step 11Plate with lemon wedges and give each piece of fish a nice squeeze of lemon juice to finish the dish.
  12. NOTES:If you have to grill your fish in batches, make sure to oil the grill or grill pan in between each batch to prevent sticking. Radish top pesto will vary depending on the amount of radish leaves you have – you may need to add seasoning or adjust the amount of olive oil. Taste the pesto after you blend it and add salt, pepper, olive oil, or lemon juice as necessary. For more tips, including how to store pesto, visit Jessie’s blog here!
Suggested sides
  • Potato
    Salad
  • Cole
    Slaw
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