I have found a new favorite fish to cook on the grill and it is the whole, skin on barramundi filets that I bought at Costco. The fish is extremely mild with a flaky meat that is tough enough to stand up on its own on the grill without any special tools or babysitting required.
Let me show you how easy it is to make some amazing grilled barramundi!
Prep the Barramundi for the Grill
I started with a previously frozen skin on filet filet that weighed about 1.25 pounds. Costco is selling these as a two-pack so you will have almost 2.5 pounds of fish.
I rinse the filet under cold water for about a minute and then pat dry with a paper towel.
Apply a light coat of Pam non-stick cooking spray and then season liberally with you seafood seasoning of choice. You only need to season the flesh side of the filet and not the skin side.
I used the same Magic Seasoning Blends product, Blackened Redfish Magic, that I use for my Grilled Mahi Mahi recipe. If you want to make your own seasoning blend then here is the one that we used for our Smoked Mahi Mahi recipe.
All Purpose Fish Rub
- 1/2 cup paprika
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/4 cup granulated garlic
- 2 tbsp onion powder
- 2 tbsp salt
- 1 tbsp black pepper
- 1 tbsp chili powder
- 1 tbsp oregeno
- 2 tsp cayenne
Let the rub work into the fish for 5-10 minutes before it hits the grill.
Grill the Barramundi
I was cooking on my Weber Traveler gas grill and had it pre-heated on High for 10 minutes. The lid temperature was reading about 500F by the time the fish went on the grill.
The grilling process is incredibly simple as the skin helps the filet remain intact. You do not need to use a fish basket, aluminum foil or and special spatulas as the fish does not want to fall apart.
Grill the fish, skin side up for five minutes.
Flip the fish over and grill skin side down for another five minutes.
After the fish has grilled for five minutes on each side start checking the internal temperature with a digital thermometer. I always cook fish to an internal temperature of 145F.
Once the fish hits 145F give it a quick baste with the following sauce:
Barramundi Basting Sauce
- 2 tbls melted butter
- 1 tsp Worcestershire sauce
- 1 tsp Lemon juice
- 1 tsp Cholula hot sauce
Serving the Grilled Barramundi
Barramundi is a mild, flaky fish that has a flavor profile similar to catfish.
I am not a fan of fish skin and discarded it for the first filet. When I finished grilling the second filet my son, who is a big fan of “fishy flavors”, saved the skin, devoured it and decaled the skin to be delicious.
You can served the fish with some grilled veggies and a side of rice for a standard dinner.
I am really getting into taco style lettuce wraps these days so I served these in lettuce wraps with a creamy slaw and a spicy salsa verde. I got to tell you, these wraps were flat out spectacular and I can’t wait to try them again.
Grilled Barramundi with Lemon Butter Sauce
- 1.25 lb Barramundi Filet, Skin On
- 2 tbsp Blackened Redfish Magic Seasoning
- Basting Sauce
- 2 tbsp melted butter
- 1 tsp lemon juice
- 1 tsp Worcestershire Sauce
- 1 tsp Cholula hot sauce
- Rinse the filet under cold water and pat dry with a paper towel.
- Preheat your grill to High.
- Apply a light coating of Pam to the meat side of the fish and season well with the seafood seasoning blend.
- Grill the fish skin side up for five minutes.
- Turn the fish over and grill skin side down for five minutes.
- Baste the meat side of the filet with the lemon butter basing sauce while it is grilling.
- Grill the fish until an internal temperature of 145F is reached (about 10 minutes total).