Pecan Crusted Barramundi comes together in a few minutes for an easy, flavorful dinner. It’s so good that even this kids will like to eat it!
This tasty Seafood recipe is perfect for people who aren’t huge “fish people” or are just learning to cook with it. For other simple and tasty fish recipes, I recommend Garlic Butter Baked Tilapia or Baked Cod.
Sabrina’s Pecan Crusted Barramundi Recipe
I try to replace a meal a week with a healthier fish protein option like this Pecan Crusted Barramundi. When cooking for clients, I am used to working with all types of fish, of varying degrees of difficulty and wildly varying costs (one of a private chef’s greatest joys…the grocery bill is on them)! When cooking for my family, I tend to stick to mild, flaky, white fish since everyone enjoys that. Plus, a win-win for me since everyone is eating the same food. A mom’s dream come true!
Recipe Card
Ingredients
- 2 eggs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon Kosher salt
- 12 ounces Barramundi filets , (3 filets)
- 1/2 cup panko breadcrumbs
- 1/2 cup pecan crumbs , (put in a food processor for 3-4 seconds or until they are similar to the size of the panko
- 3 tablespoons canola oil
Instructions
- In a small flat bowl, add the eggs with the garlic powder, onion powder and salt.
- In a second bowl add the panko and pecan pieces and mix.
- Dip the Barramundi filets in the egg mixture, then place carefully into the bowl with the crumb coating.
- Press gently on both sides to get a good coating.
- In a large skillet add 1 ½ tablespoons of canola oil and heat on medium high.
- Add the three coated filets carefully and cook for 3-4 minutes.
- Add the additional oil and with a large spatula gently flip the filets.
- Cook an additional 3-4 minutes.
Nutrition
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Chef’s Note
In this recipe I use egg as a binder to hold the pecan and panko crust on the fish. You could also use mayo or Dijon mustard as a binder as well. They both keep the fish moist and help the crust to adhere. Additionally, fish needs to be at 145 degrees to be safe to eat. Check it with a thermometer to ensure it’s thoroughly cooked.
Table of contents
About this Recipe
Pecan Crusted Barramundi is a breeze to make with a mixture of pecans and panko, this flaky white fish shines with just a few minutes of prep! It has a perfectly flaky center and a crunchy exterior crust. Barramundi is high in omega-3’s, with just half the calories of salmon and doesn’t have any of the colorings or hormones or additives you’ll find in most other fish in the grocery store.
How to Store
- Serve: Don’t leave cooked fish at room temperature for more than 2 hours. Rest on a wire rack before serving so the breading stays crispy.
- Store: If you have leftovers, let the fish cool down, then transfer it to an airtight container to store in the fridge for 3-4 days. Line the bottom of the container with paper towels to soak up any moisture.
- Freeze: Once cooled, seal in a freezer-safe container and freeze leftovers for up to 3 months. Let it thaw in the fridge before reheating in the oven.
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Do you think that walnuts r almonds would be just as good as pecans??
Great question, Dee! Pecans have a softer texture than walnuts and almonds and a savory taste that is unique. Let us know which nut you decided to go with and how your barramundi turned out!
Looks like what I want for dinner tonight. I’m a little put off by the excess packaging in the Costco barramundi that I bought (looks like the same package in the recipe). However, putting my environmental concerns aside, the dish looks like a winner. I was wondering if you ever sauce this dish? If so, what sauce would you use? My initial inclination is a flavored beurre blanc. Perhaps a mango or citrus beurre blanc. Any thoughts on this?
I have a quick question. In the ingredients you list 3 Tablespoons of canola oil but in the instructions you list 1.5 Tablespoons? How much do I use?
Thanks for catching that! You’ll want to add the additional oil when you flip the filets. The crust will absorb most of the oil when initially cooking it. I hope you enjoy it!
Fish is usually a no go in our house. My husband isn’t fond of it, and he says it makes the house stink for days. I’ll try this one though and see where we get. My mouth may or may not have been watering while looking at your pictures.
I think barramundi has a bit of a more mild flavor and smell – hopefully your husband enjoys it!
I love a pecan crust on anything! This fish looks amazing!
I love pecan crusts on fish! Such a great flavor!
I’ve never had this type of fish before but I’d say this is definitely the way I’d want to cook it! It looks seriously good!
I love that crust, and I think even my picky eaters would love this!
I don’t eat fish often but this pecan crusted version is calling out to me!
I love white flaky fish this sounds like a great combo must do soon =)
I’ve not had barramundi before, but it sounds perfect for our house – we’re fans of the mild, flaky white fish in our house, too. And I love the breading your used for it! Can’t wait to try it 😀
Love pecan crusted fish! I wish there were more sustainable food options.
I would love to try this! I bet the pecan crust is so flavorful.
Yes! The pecans get toasty and the crunch is an awesome complement!
Amen for sustainable seafood, Sabrina! If we want to keep eating fish–and I do!–we have to eat it sustainably. Thanks for sharing.
Yes! So glad you enjoyed it!
That is the perfect crust! I love how pecans add a touch of sweetness too!