| Australis Barramundi - The Sustainable Seabass®

Barramundi Osso Buco

This modern twist on the traditional Italian dish highlights barramundi's versatility. It's perfect for a chilly winter night!

Barramundi Veracruzana

A great fall/winter recipe with cloves, cinnamon and touch of brown sugar.

Barramundi with Swiss Chard & Roasted Sweet Potato

Here's a simple, healthy meal from celebrity chef Curtis Stone. Enjoy mate!

Barramundi with Tomatoes and Basil Mousse

A delicious, creamy fish dish.

Roasted Barramundi with Fennel and Orange

As seen in Bon Appetit Magazine's '50 Ways to Eat Green'.

Wood Oven Roasted Barramundi

Chef David Schneider from the Hilton Virginia Beach Oceanfront cooks an easy whole roasted barramundi with lots of fresh herbs. Simple and delicious!

Lemongrass and Shitake Barramundi

Courtesy of Chef Jeff Mahony

Crispy Barramundi with Lemon Basil Sauce

Barramundi with Balsamic Orange Ginger Glaze

Barramundi with Chilli, Tomato, Saffron and Zucchini

Barramundi with Shrimp Jicama Salsa

Courtesy of Chef Steve Betti, Canyon Ranch

Battle Barramundi: Caribbean Style Australis Barramundi

Courtesy of Student Chef Kristie Kilgore, Nashua High School North Culinary School and winner of ACF New Hampshire’s Iron Chef.

Char grilled Barramundi with black currant risotto, sauce of Chanterelles, with a balsamic reduction

Barramundi with Sweet Corn Risotto

Courtesy of Chef & Sustainable Seafood Advocate, Barton Seaver

Grilled Barramundi with Farro Piccola-Fava Bean Salad & Smoked Date Puree

Courtesy of Chef Brandon McGlamery

Blood Orange Whole Grilled Barramundi

Courtesy of Chef Jon Antony

Grilled Macadamia Nut Crusted Barramundi Fillets

Courtesy of Chef Jon Antony

Grilled Barramundi in Parchment with Cherry Tomatoes and Corn

Flaky white fish (like barramundi) can be tough to grill, but that doesn’t mean they need to be left out of the summer repertoire. Just wrap them up in a parchment package with a handful of summer veggies and you’ve got yourself a whole meal on the grill.

Grilled Barramundi with Avocado and Mango Salsa

The Next Food Network Star, Grilled Barramundi with Wasabi Sauteed Shrimp and Scallops in a Broth

Vietnamese Style Barramundi

Parmesan Battered Barramundi with Lime Essence

Courtesy of Andreas Lundin

Barramundi and Lemon Butter

Barramundi Fish Taco

Battle Barramundi: Sesame Crusted Barramundi with Warm Asian Snow Pea Slaw

Courtesy of Student Chef Alex Smith of ConVal High School in Peterborough, NH, winner of ACF New Hampshire’s Iron Chef “Battle Barramundi”

Barramundi with Squash Emulsion and Asparagus

Courtesy of Chef Alexandra Guarnaschelli

Sauteed Filet of Barramundi with Artichokes, Garlic Chives & Black Trumpet Sauce

Courtesy of Chef Anita Lo

Panko and Seasame Crusted Barramundi

Coutesy of Chef Brian Gonyer

Crispy Barramundi

Courtesy of Chef Deborah Snow

Pan Seared Barramundi with Roasted Corn, Eggplant & Tomato Caponata

Courtesy of Chef Hillenbrand

Barramundi Fillet with Fresh Pasta and Vegetables

Courtesy of Chef John Hendron

Barramundi over Tomato & Sweet Pepper Provencal Ragout

Courtesy of Chef John Sheely

Barramundi with Tomato Salsa and Burnt Lime

Chef Luke Mangan, combines pan-crisped fillets with the bright combo of tomato salsa and burnt lime. Twist open your savvy blanc and enjoy!

Barramundi Oscar

Courtesy of Chef Mitchell Pino

Barramundi with Chive Spaetzle

Courtesy of Chef Rick Moonen

Almond Crusted Barramundi with Spinach and Pickled Onion

Try this delicious barramundi recipe featured in Chef Rick Moonen’s cookbook, Fish Without A Doubt.

Barramundi with Morels, Garden Peas & Thyme Beurre Blanc

Courtesy of Chef Tim Ridge

Skillet Roasted Barramundi

Courtesy of Chef Vin Blenis

Fried Barramundi Fingers with Country Remoulade

Courtesy of Chef Virginia Willis

Thai Style Barramundi with Wok Tossed Noodles and Greens

Courtesy of Chef Curtis Stone

Orange Infused Barramundi with Julienned Vegetable Salad and Green Onion Chili Oil

Barramundi with Fennel and Oranges

Barramundi Yakizakana

Try this delicious barramundi recipe with basil, ginger, sesame noodles and a Ponzu Glaze from Executive Chef Michael Gilligan of Atrio Restaurant at the Conrad Miami Hotel

Whole Roasted Barramundi with Black and White Truffle

Courtesy of Chef Steve Mandracchia

Simple Whole Roasted Barramundi

Courtesy of Chef Michael Kelley

Whole Barramundi Steamed Chinese Style with Scallion, Ginger and Bacon

Steamed Barramundi Fillet with Ginger, Spring Onion and Soy

Courtesy of Chef Simon Bryant

Barramundi Tartar with Apples and Ginger

Barramundi Fish and Chips

Courtesy of Chef Luke Mangan, "Barramundi is practically the national fish of Australia, and fish and chips is a hands down favorite. We recommend pairing with the coldest, most crisp bottle of fizz you can find. Enjoy!" - Luke

Barramundi Ceviche

Courtesy of Chef Neath Pal

Opakapaka and Barramundi Ceviche

Courtesy of Chef Rick Moonen

Three Citrus Barramundi Ceviche

Courtesy of Chef Steve Mandracchia

Barramundi Roulade with Mache Salad and Citrus Vinaigrette

Courtesy of Chef Tim Ridge

BATTLE BARRAMUNDI Sauteed Barramundi with Vegetable Risotto and Tomato Wine Sauce

AKA: “Barramundi Ala Josh”. Recipe by: Student chef Josh Heinzman of Con-Val High School in Peterborough, NH, runner-up of ACF New Hampshire’s Iron Chef “Battle Barramundi”