Easy Pecan-Crusted Barramundi Recipe
This Easy Pecan-Crusted Barramundi Recipe is about to become your new weeknight savior. Seriously. Flaky, buttery barramundi with a crispy, nutty pecan crust – it’s kinda fancy but ridiculously easy. And the pineapple salsa? Forget about it. Sweet, tangy, and the perfect counterpoint to the richness of the fish. You’re gonna love it.
My husband, Mark, could eat this every freaking week. Seriously. The first time I made it, he went back for seconds… and thirds! Now, he requests it at least twice a month, and honestly, I’m happy to oblige. Even my picky little monsters (ahem, I mean children) gobble it up. They love the pineapple salsa! I usually have to double the recipe because they’ll just eat it with a spoon! It’s a win-win. Plus, it feels kinda healthy which is always a bonus in this house with the amount of mac and cheese that gets consumed.
Why You’ll Love This Easy Pecan-Crusted Barramundi Recipe
- It’s surprisingly fast. I mean, on the table in under 30 minutes? Yes, please!
- The pecan crust is seriously addictive. Crunchy, nutty, and just a little bit sweet.
- Pineapple salsa is life. Seriously.
- You’ll feel like a gourmet chef, even if you’re just wearing your pajamas.
- My kids actually EAT IT. Need I say more?
How to Make It
First, you gotta get your pecan crust ready. Pulse those pecans in a food processor – not too fine, you want some texture! Then, mix it with breadcrumbs, parmesan, and some seasonings. Don’t skip the parmesan, it adds a salty cheesiness that’s just divine.
Now, grab your barramundi fillets and pat them dry with a paper towel. This helps the crust stick. Dip each fillet in egg, then dredge it in the pecan mixture, pressing gently to make sure it adheres.
Heat some olive oil in a skillet over medium heat. Add the fish and cook for about 4-5 minutes per side, until the crust is golden brown and the fish is cooked through. Don’t overcrowd the pan or the fish will steam instead of getting crispy. If you need to, cook in batches.
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While the fish is cooking, whip up the pineapple salsa. Just toss diced pineapple, red onion, jalapeno, cilantro, lime juice, and a pinch of salt together in a bowl. Taste and adjust the seasoning as needed. I like mine with a little extra lime juice.
Serve the pecan-crusted barramundi with a generous spoonful of pineapple salsa on top. Boom! Dinner is served.
Ingredient Notes
- Barramundi: Look, if you can’t find barramundi, any flaky white fish will do. Cod, halibut, even snapper. Just adjust the cooking time accordingly.
- Pecans: Walnuts or almonds would also work in a pinch, but pecans are my personal fave. They have a natural sweetness that just works.
- Breadcrumbs: Panko breadcrumbs are best for a super crispy crust, but regular breadcrumbs are fine too. I’ve even used crushed crackers when I was desperate.
- Parmesan Cheese: Don’t skip this! It adds a salty, savory note that balances the sweetness of the pecans and pineapple. Get the good stuff, not the powdery kind in a green can.
- Pineapple: Fresh pineapple is best, but canned works too. Just make sure to drain it really well. Nobody likes soggy salsa.
- Jalapeño: If you’re not a fan of spice, you can skip the jalapeño, but it adds a nice kick. Just remove the seeds and membranes first. Or, if you’re like me, leave ’em in for extra heat!
Recipe Steps:
- Pulse pecans in a food processor until coarsely ground.
- Combine pecans with breadcrumbs, parmesan, and seasonings in a bowl.
- Pat barramundi fillets dry with a paper towel.
- Dip each fillet in egg, then dredge in the pecan mixture, pressing gently.
- Heat olive oil in a skillet over medium heat.
- Cook fish for 4-5 minutes per side, until golden brown and cooked through.
- Combine pineapple salsa ingredients in a bowl.
- Serve pecan-crusted barramundi with pineapple salsa on top.
What to Serve It With
I usually serve this with a simple side salad or some roasted veggies. Asparagus, broccoli, or green beans are all great choices. Quinoa or rice are also good options if you want something a little more filling.
Tips & Mistakes
- Don’t overcook the fish! It’s better to err on the side of undercooked, as it will continue to cook slightly after you remove it from the heat.
- If the pecan crust is browning too quickly, reduce the heat. You might need to add a little more olive oil to the pan if it gets dry.
- Don’t be afraid to experiment with the pineapple salsa! Add some mango, avocado, or even a little bit of chili powder for extra flavor.
- I once forgot the egg wash and the crust totally fell off. Don’t be me.
- Sometimes I burn the pecans when I am distracted so pay close attention.
Storage Tips
Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 2 days. Honestly, it’s not quite as good as fresh, but it’s still pretty darn tasty. I’ve been known to eat it cold for breakfast (don’t judge!). You could also flake it and add it to a salad or use it to make fish tacos.
Variations and Substitutions
- If you’re allergic to nuts, you can use sunflower seeds or pumpkin seeds instead of pecans. It won’t taste exactly the same, but it will still be delicious.
- I’ve used honey instead of brown sugar in the crust before, and it worked great. Just use a little less honey, as it’s sweeter than brown sugar.
- If you don’t have any fresh pineapple, you can use canned pineapple, just make sure to drain it really well.
- Once, I skipped the cilantro in the salsa because I was out, and it was still good. But cilantro really adds a nice fresh flavor, so I recommend using it if you can.
- Tamari for soy sauce works for the gluten-free folks!
Frequently Asked Questions
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Easy Pecan-Crusted Barramundi Recipe
Ingredients
Main Ingredients
- 4 filets barramundi about 6 oz each
- 1 cup pecans finely chopped
- 1 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 2 large eggs beaten
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
- 2 tablespoons olive oil
- 1 tablespoon lemon zest finely grated
- 2 tablespoons fresh parsley chopped, for garnish
- 1 lemon cut into wedges, for serving
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a shallow dish, combine chopped pecans, panko breadcrumbs, lemon zest, salt, and black pepper.
- Dredge each barramundi filet in flour, shaking off the excess, then dip in beaten eggs, and finally press into the pecan mixture to coat evenly.
- Heat olive oil in a large oven-safe skillet over medium heat. Add the fish filets and cook for 2-3 minutes on each side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 10 minutes, or until the fish is cooked through.
- Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
