Jerked Barramundi with Grilled Pineapple Salsa

Cook time:
Serves 4 Ingredients: 6 - Scallions, green tops only, 2 - Large cloves garlic, 2 teaspoons - Minced fresh ginger, 1 - Scotch bonnet or habanero pepper, seeds removed, 2 teaspoons - Allspice, 1/2 teaspoon - Black pepper, 1/4 teaspoon - Cinnamon, 1/4 teaspoon - Nutmeg, 1 tablespoon - Fresh thyme leaves, or 1/2 teaspoon dried, 1 tablespoon - Dark brown sugar, 2 tablespoons - Orange juice, 2 tablespoons - Fresh lime juice, 2 tablespoons - Soy sauce, 2 tablespoons - White vinegar , 2 tablespoons - Vegetable oil, plus more for coating fish and oiling grill, 1 teaspoon - Salt, 4 - 6 ounce barramundi fillets, skin on or off , 1/2 - Medium pineapple, skin and core removed, 1/2 - Medium red onion, 1 - Jalapeno pepper, 2 - Limes, halved, plus more for serving , 3 tablespoons - Fresh cilantro, minced, plus more for garnish, 3 tablespoons - Olive oil, plus more for coating fruit and vegetables salt to taste,
Recipes Where to Buy
Seasonal: Summer

Jerked Barramundi
with Grilled Pineapple Salsa

  • 40m prep
  • 20m cook
  • Serves 4
    Nicole Gaffney

  • Pairs With Ice Cold Beer

  • Perfect for Family Cookout

  • Perfect for Parties


6 spring onion
green tops only
2 garlic clove
2 teaspoons ginger
1 scotch bonnet chilli pepper
or habanero pepper, seeds removed
2 teaspoons allspice
½ teaspoon black pepper
¼ teaspoon cinnamon
¼ teaspoon nutmeg
1 tablespoon thyme leaves
or 1/2 teaspoon dried
1 tablespoon dark brown sugar
2 tablespoons orange juice
2 tablespoons fresh lime juice
2 tablespoons soya sauce
2 tablespoons vinegar
2 tablespoons vegetable oil
plus more for coating fish and oiling grill
1 teaspoon salt
4 barramundi The Better Fish® Barramundi Skinless Fillets
skin on or off
½ pineapple
medium, skin and core removed
½ red onion
1 jalapeno pepper
2 lime
halved, plus more for serving
3 tablespoons cilantro (coriander herb)
minced, plus more for garnish
3 tablespoons olive oil
plus more for coating fruit and vegetables salt to taste

Nutrition per serving

Calories 345.38kcal 17%
Fat 19.08 27%
Carbs 28.58 11%
Sugars 16.53 18%
Protein 18.64 37%
Sodium 1066.13mg 53%
Fiber 4.01 14%

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

Nutrition per serving

Amount per serving

Calories 345.38kcal 17%
Fat 19.08 27%
Saturated Fat 2.98 15%
Monounsaturated Fat 10.77 1077%
Polyunsaturated Fat 4.14 414%
Carbs 28.58 11%
Fiber 4.01 14%
Sugars 16.53 18%
Protein 18.64 37%
Cholesterol 42.77mg 14%
Sodium 1066.13mg 53%
Calcium 76.98mg 10%
Magnesium 32.98mg 9%
Potassium 626.47mg 18%

% Daily Value*

Iron 1.45mg 10%
Zinc 0.42mg 4%
Phosphorus 50.07mg 7%
Vitamin A 129.49mkg 16%
Thiamin B1 0.14mg 13%
Riboflavin B2 0.09mg 6%
Niacin B3 1.15mg 7%
Vitamin B6 0.22mg 16%
Folic Acid B9 47.5mkg 24%
Vitamin B12 0mkg 0%
Vitamin C 82.79mg 103%
Vitamin D 7.65mkg 153%
Vitamin E 2.8mg 23%
Vitamin K 76.36mkg 102%

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

Health score

7.6 /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 4.01   14% DV
Protein 18.64   37% DV
Calcium 76.98mg   10% DV
Magnesium 32.98mg   9% DV
Potassium 626.47mg   18% DV
Iron 1.45mg   10% DV
Vitamin A 129.49mkg   16% DV
Vitamin C 82.79mg   103% DV

Nutrients with negative impact

Saturated Fat 2.98   15% DV
Carbs 28.58   11% DV
Sugars 16.53   18% DV
Cholesterol 42.77mg   14% DV
Sodium 1066.13mg   53% DV

Kick off the summer with this spicy Caribbean-inspired BBQ treat. We love making this crowd pleaser for summer cookouts- the colorful pineapple salsa sets the dish apart from the rest of the BBQ pack.


Step 1
Make the jerk marinade by combining the scallions, garlic, ginger, scotch bonnet pepper, all-spice, black pepper, cinnamon, nutmeg, thyme, brown sugar, orange juice, lime juice, soy sauce, vinegar, oil and salt in a blender. Blend on high until the mixture is totally smooth.
Step 2
Pat the barramundi fillets very dry, then place in a zip top bag and cover with marinade. Seal the bag and move the fish around to be sure it’s all thoroughly coated. Place the bag in the refrigerator and marinate for 30 minutes.
Step 3
While the fish is marinating, prepare the salsa by preheating a grill to medium high heat. Cut the pineapple and red onion into 1-inch thick slices, then coat them, along with the jalapeño and limes, with olive oil and season with salt. Place the fruit and vegetables on the grill and allow them to char on all sides, with the exception of the limes which only need to char on the cut side.
Step 4
Remove from the grill and allow to cool, then chop the pineapple, red onion and jalapeño into bite sized pieces. Remove the seeds from the jalapeño for a milder salsa. Combine the pineapple, red onion, jalapeño, cilantro and olive oil in a bowl, then season with salt and squeeze in the juice from the grilled limes. Mix together, taste, and adjust seasoning as needed, then set aside.
Step 5
Remove the fish from the bag, then wipe off most of the marinade, leaving a light coating behind. Be sure to clean the grill after grilling the fruits and vegetables and rub it down generously with oil. Drizzle the fish with a bit more oil and gently rub to distribute. Place the fish on the hot grill and let cook for about 3-4 minutes on each side, depending on thickness. The fish will be ready to flip when it starts to turn opaque around the edges and lifts easily from the grates.
Step 6
Carefully transfer the fillets to a serving platter and top with the grilled pineapple salsa. Garnish with cilantro and serve with lime wedges on the side
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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