Barramundi with Sweet Onions and Red Plums adapted from Melissa Clark

Cook time:
Serves 4 Ingredients: 1/4 cup - extra-virgin olive oil, 2 - sweet onions, such as Vidalia or Walla Walla, very thinly sliced, 2 - garlic cloves, smashed, 2 - rosemary sprigs, 1 1/2 tablespoons - red wine vinegar, 2 teaspoons - honey, Sea salt and freshly ground pepper, 6 - firm red plums, halved and pitted, 1 1/2 pounds - barramundi, skinless,
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Barramundi with Sweet Onions
and Red Plums adapted from Melissa Clark

  • Serves 4
    Melissa Clark

  • Pairs With Rose Wine

  • Perfect For Back to School

  • Perfect for Parties


¼ cup extra virgin olive oil
2 sweet onion
such as vidalia or walla walla, very thinly sliced
2 garlic clove
2 sprigs rosemary
1.5 tablespoons red wine vinegar
2 teaspoons honey
sea salt
6 red plum
firm, halved and pitted
1 1/2 The Better Fish® Barramundi Skinless Fillets

Nutrition per serving

Calories 281.08kcal 14%
Fat 15.48 22%
Carbs 19.15 7%
Sugars 15.47 17%
Protein 17.45 35%
Sodium 200.26mg 10%
Fiber 2.08 7%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 281.08kcal 14%
Fat 15.48 22%
Saturated Fat 2.43 12%
Monounsaturated Fat 10.54 1054%
Polyunsaturated Fat 1.55 155%
Carbs 19.15 7%
Fiber 2.08 7%
Sugars 15.47 17%
Protein 17.45 35%
Cholesterol 42.53mg 14%
Sodium 200.26mg 10%
Calcium 30.6mg 4%
Magnesium 13.76mg 4%
Potassium 519.71mg 15%

% Daily Value*

Iron 0.54mg 4%
Zinc 0.21mg 2%
Phosphorus 34.41mg 5%
Vitamin A 108.87mkg 14%
Thiamin B1 0.05mg 5%
Riboflavin B2 0.04mg 3%
Niacin B3 0.51mg 3%
Vitamin B6 0.12mg 9%
Folic Acid B9 5.83mkg 3%
Vitamin B12 0mkg 0%
Vitamin C 12.7mg 16%
Vitamin D 7.65mkg 153%
Vitamin E 2.32mg 19%
Vitamin K 15.51mkg 21%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

7.8 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 2.08   7% DV
Protein 17.45   35% DV
Calcium 30.6mg   4% DV
Magnesium 13.76mg   4% DV
Potassium 519.71mg   15% DV
Iron 0.54mg   4% DV
Vitamin A 108.87mkg   14% DV
Vitamin C 12.7mg   16% DV

Nutrients with negative impact

Saturated Fat 2.43   12% DV
Carbs 19.15   7% DV
Sugars 15.47   17% DV
Cholesterol 42.53mg   14% DV
Sodium 200.26mg   10% DV

Relish the end of summer. Red juicy plums mingle with sweet onions. Now that’s perfect for end-of-summer BBQs.
This recipe has been adapted for Barramundi from Melissa Clark’s Swordfish with Sweet Onions and Red Plums.
Food styling & photography by Nicole Gaffney.


Step 1
Light a grill or preheat the broiler. In a large skillet, heat 3 tablespoons of the olive oil over high heat. Add the onions, garlic, rosemary, vinegar and honey and cook until the onions soften, about 4 minutes. Season with salt and pepper. Cover and cook over low heat until the onions are very tender, about 10 minutes. Add the plums to the skillet, cover and cook until the plums are tender, about 8 minutes. Discard the rosemary sprigs.
Step 2
Meanwhile, brush the barramundi with the remaining 1 tablespoon of olive oil and season with salt and pepper. Grill the fish until it is just cooked through, about 5 minutes per side. Spoon the onions and plums onto a platter, top with the barramundi and serve.
Suggested sides
  • Rice
  • Kale

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