Everyday Staples
Grilled Barramundi with Olive-Tomato Relish
and Creamy Lemony-Mustard Potato Salad
- 15m prep
- 25m cook
- Serves 2
Grilled Barramundi with Olive-Tomato Relish
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RECIPE CREATED BY
Friends & Family -
Pairs with Rosé
-
Perfect for Weekend Lunch
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Perfect for Couples
Ingredients
12
oz
The Better Fish® Barramundi Skinless Fillets
skin-on or skinless
skin-on or skinless
1
cup
heritage tomato
roughly chopped
roughly chopped
½
cup
mixed olives
pitted and diced
pitted and diced
1
garlic clove
finely diced
finely diced
1
shallot
small, finely diced
small, finely diced
2
tablespoons
extra virgin olive oil
plus extra for drizzling
plus extra for drizzling
1
tablespoon
red wine vinegar
1
sea salt flakes
1
black pepper
2
cups
baby potato
halved or quartered
halved or quartered
1
lemon
zested and juiced
zested and juiced
1
tablespoon
mayonnaise
1
teaspoon
dijon mustard
1
spring onion
finely sliced
finely sliced
1.5
cups
parsley
roughly chopped, dill, cilantro, parsley
roughly chopped, dill, cilantro, parsley
Nutrition per serving
| Calories | 576.81kcal | 29% |
|---|---|---|
| Fat | 29.98 | 43% |
| Carbs | 36.57 | 14% |
| Sugars | 4.41 | 5% |
| Protein | 39.7 | 79% |
| Sodium | 805.05mg | 40% |
| Fiber | 7.55 | 27% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 576.81kcal | 29% |
|---|---|---|
| Fat | 29.98 | 43% |
| Saturated Fat | 4.81 | 24% |
| Monounsaturated Fat | 13.5 | 1350% |
| Polyunsaturated Fat | 4.97 | 497% |
| Carbs | 36.57 | 14% |
| Fiber | 7.55 | 27% |
| Sugars | 4.41 | 5% |
| Protein | 39.7 | 79% |
| Cholesterol | 85.05mg | 28% |
| Sodium | 805.05mg | 40% |
| Calcium | 139.36mg | 17% |
| Magnesium | 40.75mg | 11% |
| Potassium | 1114.68mg | 32% |
% Daily Value*
| Iron | 6.17mg | 44% |
|---|---|---|
| Zinc | 0.82mg | 8% |
| Phosphorus | 66.18mg | 9% |
| Vitamin A | 1381.79mkg | 173% |
| Thiamin B1 | 0.1mg | 9% |
| Riboflavin B2 | 0.08mg | 6% |
| Niacin B3 | 1.15mg | 7% |
| Vitamin B6 | 0.2mg | 14% |
| Folic Acid B9 | 92.44mkg | 46% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 119.51mg | 149% |
| Vitamin D | 15.31mkg | 306% |
| Vitamin E | 4.24mg | 35% |
| Vitamin K | 771.09mkg | 1028% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
9.2/10
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 7.55 | 27% DV |
| Protein 39.7 | 79% DV |
| Calcium 139.36mg | 17% DV |
| Magnesium 40.75mg | 11% DV |
| Potassium 1114.68mg | 32% DV |
| Iron 6.17mg | 44% DV |
| Vitamin A 1381.79mkg | 173% DV |
| Vitamin C 119.51mg | 149% DV |
Nutrients with negative impact
| Saturated Fat 4.81 | 24% DV |
| Carbs 36.57 | 14% DV |
| Sugars 4.41 | 5% DV |
| Cholesterol 85.05mg | 28% DV |
| Sodium 805.05mg | 40% DV |
Relax and unwind. Grilled Barramundi is perfect for a light dinner or an easy weekend lunch in the backyard. Recipe, food styling & photography by Sarah McLellan Mee.
Instructions
Step 1
In a small bowl, combine the cherry tomatoes, mixed olives, garlic, and shallot. Add the olive oil, red wine vinegar, red pepper flakes, salt, and pepper and stir to combine. Set aside..
Step 2
In a large pot of boiling, salted water, add the potatoes and cook until fork tender, about 8-10 mins. In a large bowl, add mayonnaise, mustard, scallions, lemon zest, salt, pepper, and lemon juice. Stir to combine. Once the potatoes are drained, add them to the bowl with the dressing and gently toss to coat.
Step 3
Drizzle olive oil over both sides of the Barramundi and season with salt and pepper.
Step 4
On a hot, clean, well-oiled grill, gently place the fish skin-side down. Grill for 4-5 mins a side until the skin is crispy and the flesh of the fish is opaque.
Step 5
Serve the grilled fish topped with tomato-olive relish, potato salad, a sprig or two of cilantro, and a final drizzle of olive oil.
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