Crispy Skin Barramundi with Tomato Salsa

  • Prep Time
    15 mins
  • Cook Time
    10 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 2 barramundi fillets, skin on
  • Olive oil
  • Sea salt
  • Freshly ground black pepper

Tomato Salsa:

  • 1 small garlic clove, crushed
  • 1 teaspoon brown sugar
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 teaspoons olive oil
  • 2 teaspoons red wine vinegar
  • 2 ripe tomatoes, deseeded,  diced
  • 1/4 red onion, finely chopped
  • 2 tablespoons finely chopped fresh basil


Step 1
Set up your barbecue for direct cooking with a Weber Q Large Frying Pan or hotplate. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing.

Step 2
To make the tomato salsa. In a medium bowl, combine the garlic, olive oil, red wine vinegar, brown sugar, salt and pepper. Add the tomatoes, red onion and basil. Toss to combine. Set aside until required.

Step 3
Lightly oil the barramundi fillets, season with salt and pepper.

Step 4
Once the barbecue has preheated, adjust the burner(s) to medium. Place the barramundi fillets on the hotplate or in the frying pan, skin side down and cook for 7 minutes.

Step 5
Turn the fillets and cook for a further 4 to 5 minutes, or until cooked through and starting to flake.

Step 6
Serve the barramundi fillets with the tomato salsa.