Grilled Barramundi with Asian Salsa Verde and Citrus & Fennel Salad

Cook time:
Serves 4 Ingredients: 4 - skin-on barramundi fillets, Kosher salt, Freshly ground pepper, Extra virgin olive oil, 1/4 cup - finely chopped fresh flat-leaf parsley leaves, 1/4 cup - finely chopped cilantro, 1/4 cup - finely chopped scallions, 1 tablespoon - finely minced fresh parsley, 1 - poblano pepper, 1 - seeded and chopped jalapeno, 5 limes - juiced, with one of the limes zested, 1/2 cup - Asian sweet chili sauce, 1/4 cup - fish sauce, 1 - medium blood orange, 1 - medium cara cara orange, 1 - large grapefruit, 1 - medium fennel bulb, thinly sliced, 1/2 - medium red onion, thinly sliced, 1/4 cup - fresh flat-leaf parsley leaves, 1/4 cup - fresh cilantro leaves, 1/4 cup - chopped scallions,
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Chef Inspired

Grilled Barramundi with Asian Salsa Verde
and Citrus & Fennel Salad

  • 20m prep
  • 20m cook
  • Serves 4
    Woldy Reyes

  • Pairs with White Wine

  • Perfect for Entertaining

  • Perfect for Friends


4 skin-on The Better Fish® Barramundi Skinless Fillets
kosher salt
black peppercorn
extra virgin olive oil
¼ cup flatleaf parsley
finely chopped
¼ cup cilantro (coriander herb)
finely chopped
¼ cup spring onion
finely chopped
1 tablespoon parsley
finely minced
1 poblano chili pepper
1 jalapeno pepper
seeded and chopped
5 fresh lime juice
juiced, with one of the limes zested
½ cup thai sweet chilli sauce
¼ cup fish sauce
1 blood orange
1 red navel orange
1 grapefruit
1 fennel bulb
medium, thinly sliced
½ red onion
medium, thinly sliced
¼ cup flatleaf parsley
¼ cup coriander leaves
¼ cup spring onion

Nutrition per serving

Calories 279.06kcal 14%
Fat 4.87 7%
Carbs 41.92 16%
Sugars 31.84 35%
Protein 19.89 40%
Sodium 1680.99mg 84%
Fiber 5.37 19%

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

Nutrition per serving

Amount per serving

Calories 279.06kcal 14%
Fat 4.87 7%
Saturated Fat 1.02 5%
Monounsaturated Fat 2.71 271%
Polyunsaturated Fat 0.56 56%
Carbs 41.92 16%
Fiber 5.37 19%
Sugars 31.84 35%
Protein 19.89 40%
Cholesterol 42.77mg 14%
Sodium 1680.99mg 84%
Calcium 111.56mg 14%
Magnesium 66.15mg 18%
Potassium 984.57mg 28%

% Daily Value*

Iron 1.61mg 12%
Zinc 0.48mg 5%
Phosphorus 69.3mg 10%
Vitamin A 522.45mkg 65%
Thiamin B1 0.11mg 10%
Riboflavin B2 0.1mg 7%
Niacin B3 1.53mg 10%
Vitamin B6 0.22mg 16%
Folic Acid B9 81.87mkg 41%
Vitamin B12 0.09mkg 4%
Vitamin C 112.54mg 141%
Vitamin D 7.65mkg 153%
Vitamin E 1.43mg 12%
Vitamin K 210.69mkg 281%

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

Health score

6.8 /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 5.37   19% DV
Protein 19.89   40% DV
Calcium 111.56mg   14% DV
Magnesium 66.15mg   18% DV
Potassium 984.57mg   28% DV
Iron 1.61mg   12% DV
Vitamin A 522.45mkg   65% DV
Vitamin C 112.54mg   141% DV

Nutrients with negative impact

Saturated Fat 1.02   5% DV
Carbs 41.92   16% DV
Sugars 31.84   35% DV
Cholesterol 42.77mg   14% DV
Sodium 1680.99mg   84% DV

The brightest of winter’s fruit and vegetable bounty bring out the best in fish fresh from the grill. Impress loved ones and guests alike with artfully combined flavors of the season in this simple-to-prep dinner.
Recipe courtesy of Chef Woldy Reyes of WOLDY’S interviewed in this edition of The Current on his unique career transition from fashion to food, his #eatcolor philosophy, and the need for improved access to healthy, affordable food in underserved neighborhoods. Photos by Mill.Media.


Step 1
Place poblano pepper directly on the stove burner over medium-high flame. Blister the skin on each side until it is blackened. Transfer the pepper to a small bowl and let it cool completely. Remove and discard the blackened skin and seeds. Chop the pepper, combine all the ingredients in a bowl, and whisk together.
Step 2
In a large bowl, combine fennel, red onion, parsley, cilantro, and scallions. Using a sharp knife, peel the skin and pith of blood orange, cara cara orange, and grapefruit. Slice the citrus in rounds and add to the fennel, red onion, and herb mixture. Spoon 2 tablespoons of the Asian salsa verde into the bowl and toss lightly together. Season the salad with salt and pepper.
Step 3
Preheat the grill pan to medium-high heat. Drizzle the fillets with extra virgin olive oil on both sides and season with kosher salt and fresh cracked black pepper. Place the fillets skin side down and grill for 5-6 minutes to get the skin crispy. Flip the fillets and cook for another 2-3 minutes.
Step 4
Place the Citrus + Fennel salad evenly on a platter, place the fillets, top the salad with fillets and spoon the Asian Salsa Verde over each of the fillets.
Suggested sides
  • Roasted
    Red Potatoes
  • Spiced

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