Grilled Barramundi with Olive-Tomato Relish and Creamy Lemony-Mustard Potato Salad

Serves 2 Ingredients: 12 oz - Australis Barramundi fillets, skin-on or skinless, 1 cup - heirloom tomatoes, roughly chopped, 1/2 cup - mixed olives, pitted and diced, 1 clove - garlic, finely diced, 1 - small shallot, finely diced, 2 Tablespoons - extra virgin olive oil (plus extra for drizzling), 1 Tablespoon - red wine vinegar, Flaky sea salt, Black pepper, 2 cups - baby potatoes, halved or quartered, 1 - lemon, zested and juiced, 1 Tablespoon - mayonnaise, 1 teaspoon - Dijon mustard, 1 - scallion, finely sliced, 1.5 cups - mixed fresh herbs, roughly chopped (dill, cilantro, parsley),
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Grilled Barramundi with Olive-Tomato Relish
and Creamy Lemony-Mustard Potato Salad

  • 15m prep
  • 25m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Rosé

  • Perfect for Weekend Lunch

  • Perfect for Couples

Ingredients

12 oz The Better Fish® Barramundi Skinless Fillets
skin-on or skinless
1 cup heritage tomato
roughly chopped
½ cup mixed olives
pitted and diced
1 garlic clove
finely diced
1 shallot
small, finely diced
2 tablespoons extra virgin olive oil
plus extra for drizzling
1 tablespoon red wine vinegar
1 sea salt flakes
1 black pepper
2 cups baby potato
halved or quartered
1 lemon
zested and juiced
1 tablespoon mayonnaise
1 teaspoon dijon mustard
1 spring onion
finely sliced
1.5 cups parsley
roughly chopped, dill, cilantro, parsley
Servings

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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