Quick Grilled Barramundi with Paprika Mangos and Broccoli Slaw

Cook time:
Serves 3 Ingredients: 12 oz - Australis Barramundi fillets, 1 - firm mango, peeled and cut into 1/4-inch pieces, 1/2 - package of broccoli slaw, 1 tablespoon - smoked paprika, 2 - limes, juiced, 2 tablespoons - canola oil, separated, 2 - green onions, chopped, and washed, Salt and pepper to taste,
Recipes Where to Buy

Grilled Barramundi with Paprika Mangos
and Broccoli Slaw

  • 10m prep
  • 10m cook
  • Serves 3
    Kelly Armetta

  • Pairs with Cold Beer

  • Perfect for Weeknights

  • Perfect for Families


  • 12 oz Australis Barramundi fillets
  • 1 firm mango, peeled and cut into 1/4-inch pieces
  • 1/2 package of broccoli slaw
  • 1 tablespoon smoked paprika
  • 2 limes, juiced
  • 2 tablespoons canola oil, separated
  • 2 green onions, chopped, and washed
  • Salt and pepper to taste

Grilled barramundi with two simple but flavorful sides: mango dusted with smoked paprika for an intense flavor and a classic broccoli slaw.

This recipe is perfect for a summer soiree or a relaxed backyard dinner. Recipe by Kelly Armetta. Food styling & photography by Nicole Gaffney.

  1. Step 1Heat up your grill to medium heat or when the temperature reaches 400 degrees F. Clean the grill grates and coat with oil to prevent sticking.
  2. Step 2Brush the barramundi with 1 tablespoon of oil and season it with salt and pepper.
  3. Step 3Sprinkle paprika on the mango slices until they are well coated.
  4. Step 4Place the barramundi and the mango slices on the grill.
  5. Step 5Allow mangos to lightly char, turn over and cook for 3 minutes, then remove.
  6. Step 6Cook barramundi for 4 minutes on each side or until it flakes.
  7. Step 7Meanwhile, toss the broccoli with green onion, lime juice, and remaining oil. Add salt and pepper to taste.
  8. Step 9Place the cooked barramundi onto the plate, mango slices on the fish, and finish with broccoli slaw on the side.
  9. NoteIf the fish sticks to the grill, you can place it on top of a sheet of aluminum foil.
3.1/5 (11 Reviews)
  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine