Grilled Barramundi with Radish Top Pesto

20m Prep

10m Cook

Serves 4

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For the grilled radishes

  • 1 large bunch radishes (with leaves still attached)
  • 2 sprigs fresh thyme
  • 1 teaspoon extra virgin olive oil
  • ¼ teaspoon lemon juice
  • salt and pepper to taste

For the radish pesto

  • 23 packed cups radish leaves (from your bunch of radishes!)
  • 2 teaspoon lemon juice
  • ¼ cup shredded parmesan cheese
  • 1 clove garlic, peeled
  • salt and pepper to taste
  • 3 tablespoon extra virgin olive oil

For the Barramundi

  • 12 oz The Better Fish® Barramundi Skinless Fillets, thawed
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1 large lemon, sliced into wedges

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This recipe works on an outdoor grill, an indoor grill-pan, or even a large cast iron skillet. Grilled radishes and a simple radish-top pesto are the perfect accompaniments to round out this delicious and easy meal, ready in just 30 minutes. Recipe, food styling, and photography by Jessie Johnson of Life as a Strawberry.


Step 1
Wash radishes well to remove any grit, and then cut the leaves away from the radishes themselves. Leave a bit of stem on each radish to make them easier to move around on the grill.

Step 2
Slice the radishes in half lengthwise (the flat surface will help them stay put on the grill).

Step 3
Add sliced radishes to a medium bowl. Strip the leaves from two sprigs of thyme and add the leaves to the radishes. Add 1 teaspoon olive oil, ¼ teaspoon lemon juice, and salt and pepper to taste. Give the radishes a toss to coat them evenly in the dressing and set aside.

Step 4
Transfer radish leaves to the bowl of a food processor or blender. Add lemon juice, Parmesan cheese, garlic, salt, and pepper. Add olive oil one tablespoon at a time, pulsing well in between each addition, until the pesto has reached your desired consistency. Depending on the amount of radish greens you have, you may not need all of the oil, or you may need a bit more. Set pesto aside.

Step 5
Pat barramundi down with a tea towel or paper towel to remove any excess moisture. Brush each side of the fish with olive oil and season generously with salt and pepper.

Step 6
Heat grill pan over medium-high heat until it’s piping hot (you could also use your outdoor grill). Use a pastry brush to brush olive oil over the grill (you could also use tongs and a towel). Watch this “How to Grill Fish” video for a step-by-step demo!

Step 7
Place radishes on the hot grill. Let them cook for 3-4 minutes, then use tongs to flip them over and cook 3-4 minutes more until you have nice char marks on each side. Remove to a plate and set aside.

Step 8
Brush another layer of olive oil over the grill to prevent sticking. Lay Barramundi down on grill and cook approximately 3 minutes until the edges have started to turn bright white.

Step 9
Use a thin spatula to gently flip the Barramundi over on the grill. Let cook another 3 minutes or so until fish is cooked through. Serve grilled Barramundi with grilled radishes and top with a scoop of radish pesto. Serve with lemon wedges and give each piece of fish a nice squeeze of lemon juice to finish the dish.

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Recipe Notes

Use your outdoor grill, an indoor grill pan, or even just a large cast iron skillet for this recipe.

If you have a larger outdoor grill, you can grill the fish and the radishes all at once! If you have a smaller grill or grill pan, it’s easier to cook in batches as described in the instructions.

You can prep the radishes and radish pesto ahead of time – just store dressed radishes and pesto in airtight containers in the fridge until you’re ready to use them!

You’ll probably have some extra pesto – save it for salad dressings, sauces, pasta, or more Barramundi! Pesto will last a week in an airtight container in the fridge, or you can freeze it for later.

If you have to grill your fish in batches, make sure to oil the grill or grill pan in between each batch to prevent sticking.

Radish top pesto will vary depending on the amount of radish leaves you have – you may need to add seasoning or adjust the amount of olive oil. Taste the pesto after you blend it and add salt, pepper, olive oil, or lemon juice as necessary!