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),
Recipes Where to Buy
Everyday Staples

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 heirloom tomatoes
roughly chopped
½ cup mixed olives
pitted and diced
1 clove garlic
finely diced
1 shallot
small, 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
Servings

Nutrition per serving

Calories 415.96kcal 21%
Fat 28.24 40%
Carbs 34.46 13%
Sugars 3.64 4%
Protein 7.1 14%
Sodium 753.04mg 38%
Fiber 7.02 25%

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

Nutrition per serving

Amount per serving

Calories 415.96kcal 21%
Fat 28.24 40%
Saturated Fat 3.95 20%
Monounsaturated Fat 13.5 1350%
Polyunsaturated Fat 4.95 495%
Carbs 34.46 13%
Fiber 7.02 25%
Sugars 3.64 4%
Protein 7.1 14%
Cholesterol 0mg 0%
Sodium 753.04mg 38%
Calcium 120.29mg 15%
Magnesium 38.54mg 10%
Potassium 517.15mg 15%

% Daily Value*

Iron 6.02mg 43%
Zinc 0.79mg 8%
Phosphorus 60.68mg 9%
Vitamin A 1381.64mkg 173%
Thiamin B1 0.09mg 8%
Riboflavin B2 0.08mg 6%
Niacin B3 1.13mg 7%
Vitamin B6 0.17mg 12%
Folic Acid B9 88.97mkg 44%
Vitamin B12 0mkg 0%
Vitamin C 112.78mg 141%
Vitamin D 0mkg 0%
Vitamin E 4.22mg 35%
Vitamin K 770.45mkg 1027%

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

Health score

High
Medium
Low
8.4 /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 7.02   25% DV
Protein 7.1   14% DV
Calcium 120.29mg   15% DV
Magnesium 38.54mg   10% DV
Potassium 517.15mg   15% DV
Iron 6.02mg   43% DV
Vitamin A 1381.64mkg   173% DV
Vitamin C 112.78mg   141% DV

Nutrients with negative impact

Saturated Fat 3.95   20% DV
Carbs 34.46   13% DV
Sugars 3.64   4% DV
Cholesterol 0mg   0% DV
Sodium 753.04mg   38% 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.
  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine

Ingredients

Ingredients was where

Share List

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.

Linkedin
Pinterest
WhatsApp
Viber