Grilled Barramundi Escabeche

Cook time:
Serves 4 Ingredients: 1/2 cup - Extra virgin olive oil, plus more for coating fish and grill, 5 - Garlic cloves, thinly sliced, 1 1/2 teaspoon - Sweet smoked paprika, 1/2 - Large red onion or 1 small red onion, thinly sliced, 1 - Yellow or red bell pepper, seeded and thinly sliced, 2 - Medium carrots, julienned, 1 - Sprig fresh thyme, 2 - Dried bay leaves, 1 tablespoon - Fresh oregano leaves, minced, or 3/4 teaspoon dried oregano, 1/2 cup - Sherry vinegar, 1 - Large 20-24 ounce barramundi fillet or 4 6-ounce fillets, skin on, Fresh parsley, minced, for garnish,
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Light and Lean

Grilled Barramundi Escabeche

  • 10m prep
  • 20m cook
  • Serves 4
    Nicole Gaffney

  • Pairs With Pinot Noir

  • Perfect for Date Night

  • Perfect for Parties


½ cup extra virgin olive oil
plus more for coating fish and grill
5 garlic clove
thinly sliced
1.5 teaspoon smoked sweet paprika powder
½ red onion
large, thinly sliced
1 yellow capsicum
or red, seeded and thinly sliced
2 carrot
medium, julienned
1 sprig fresh thyme
2 dried bay leaves
1 tablespoon fresh oregano leaves
minced, or 3/4 teaspoon dried oregano
½ cup sherry vinegar
1 Large The Better Fish® Barramundi Skinless Fillets
skin on
minced, for garnish

Nutrition per serving

Calories 373.91kcal 19%
Fat 29.67 42%
Carbs 7.62 3%
Sugars 2.02 2%
Protein 17.38 35%
Sodium 50.22mg 3%
Fiber 1.91 7%

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

Nutrition per serving

Amount per serving

Calories 373.91kcal 19%
Fat 29.67 42%
Saturated Fat 4.42 22%
Monounsaturated Fat 20.82 2082%
Polyunsaturated Fat 3.12 312%
Carbs 7.62 3%
Fiber 1.91 7%
Sugars 2.02 2%
Protein 17.38 35%
Cholesterol 42.77mg 14%
Sodium 50.22mg 3%
Calcium 38.23mg 5%
Magnesium 12.01mg 3%
Potassium 515.87mg 15%

% Daily Value*

Iron 0.95mg 7%
Zinc 0.27mg 3%
Phosphorus 31.98mg 5%
Vitamin A 1711mkg 214%
Thiamin B1 0.04mg 4%
Riboflavin B2 0.04mg 3%
Niacin B3 0.75mg 5%
Vitamin B6 0.16mg 11%
Folic Acid B9 19.41mkg 10%
Vitamin B12 0mkg 0%
Vitamin C 60.18mg 75%
Vitamin D 7.65mkg 153%
Vitamin E 4.56mg 38%
Vitamin K 42.52mkg 57%

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

Health score

8.5 /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 1.91   7% DV
Protein 17.38   35% DV
Calcium 38.23mg   5% DV
Magnesium 12.01mg   3% DV
Potassium 515.87mg   15% DV
Iron 0.95mg   7% DV
Vitamin A 1711mkg   214% DV
Vitamin C 60.18mg   75% DV

Nutrients with negative impact

Saturated Fat 4.42   22% DV
Carbs 7.62   3% DV
Sugars 2.02   2% DV
Cholesterol 42.77mg   14% DV
Sodium 50.22mg   3% DV

Summer in a dish! This perfect companion to a summer evening is a great excuse to fire up the grill.


Step 1
Heat olive oil in a large skillet over medium heat. Add the garlic and stir until it just starts to turn lightly golden, about 2 minutes. Add the paprika, thyme and bay leaves and saute for about 30 seconds, then add the red onion, bell pepper and carrots. Season generously with salt and pep-per, then toss the vegetables around until slightly softened, about 2 minutes. Pour in the sherry vinegar and simmer for about 3 minutes, then stir in the oregano, cover and turn off the heat.
Step 2
Preheat a clean grill or grill pan until very hot, then rub the grill grates with oil. Rub the barramundi with olive oil on both sides and sprinkle liberally with salt and pepper. Place the barramundi on the grill, skin side down, and cook until it starts to turn opaque around the edges, about 5-6 minutes for a large fillet, or about 2-3 minutes for small fillets. Use a spatula to carefully flip the barramundi to the other side and continue to cook until the thickest part of the flesh is no longer translucent.
Step 3
If the vegetables have cooled down, rewarm them over medium heat for a few minutes, then remove the thyme sprig and bay leaves. Transfer the fish to a platter and spoon the vegetables and sauce over top. Sprinkle with chopped parsley and serve immediately
Suggested sides
  • Cheesy Baked
  • Roasted Brussel
  • Cream of
    Broccoli Soup

Get your pan or grill smoking hot before placing the fish down!

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.