Sauteed Recipes

Barramundi with Swiss Chard & Roasted Sweet Potato

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

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

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”

Roasted Filet of Barramundi with Steamed Leeks & Yabbies and Cauliflower Puree

Courtesy of Chef Luke Mangan, as seen on the "Today" show website

Breaded Barramundi with Roasted Corn & Orzo, Sweet Chili Relish, Roasted Beets & Pumpkin Seeds

Courtesy of Chef Matthew Wool

Chili-Spiced Barramundi Fish Tacos

Courtesy of Women's Health

Soy Glazed Barramundi with Pineapple Salsa served over Black Rice

Courtesy of our friend Debi from Life Currents

Barramundi with Mango, Avocado & Chili Salsa

Coutesty of The Mango Board

Barramundi with Hot & Sour Mango Relish

Courtesy of The Mango Board

Barramundi with crispy capers and sauteed spinach

Barramundi with Quick Thai Curry

As seen in Arthritis Today

Mediterranean Barramundi

Barramundi with Fresh Peach Salsa

Courtesy of Nutritionist, Kate Geagan

Barramundi with Shallots and Chile

Courtesy of the Nourish Network