Pecan Crusted Barramundi

3 servings
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

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!

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!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!

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 us at home, we tend to stick to mild, flaky, white fish since everyone enjoys that (hooray for everyone eating the same food!).

The thing I love about this Australis Barramundi (who were so kind as to sponsor this awesome post and delicious dinner we enjoyed last week!) is that it is the perfect non-fishy fish for people who may not have a ton of fish-eating experience (read: our curious little toddlers who initially gave it the side eye then proceeded to eat three portions a piece!). 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!

We’ve been trying to expand our mealtime options with them since they’re getting older. Gone are the regular chicken tender meals and in are more flavorful options like this Pecan Crusted Barramundi we can all enjoy (random fun fact: If you cut chicken into dinosaur shapes you can convince your toddlers they’re eating dinosaur chicken).

Australis Barramundi is the perfect choice for us because it’s delicious, healthy (we try to replace a meal a week with a healthier protein option like this!) and the best part? It’s sustainable! 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!

Yep, sustainable! It’s high in high in omega-3’s, with just half the calories of salmon and non of the colorings or hormones or additives you’ll find in most salmon in the grocery store. Oh did I just say grocery store? Yep, because it is totally available in most local stores! 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!

As a chef I would often have to make additional stops along the way to the specialty fishmonger to get fresh fish. The quality has to be really high and sometimes it can be hit or miss with fish quality in your local grocery. Australis Barramundi for the win because the fish is actually hand cut, then flash frozen the same day. That’s right no fishy smells at all.

This Pecan Crusted Barramundi just takes a few minutes to make and has the perfect flaky center and crunchy exterior thanks to some deliciously crunchy pecans and panko.

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!

Okay last bit of bragging about this fish (I promise!). It has been heralded as “the perfect fish for a changing world,” and was on the cover of TIME Magazine! Were anything you made for dinner ever a time cover model? It has also been awarded the Seafood Champion Award and Monterey Bay Aquarium SeafoodWatch® “Best Choice.”

Totally chef (and toddler) approved.

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Pecan Crusted Barramundi

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!
Yield 3 servings
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Main
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 2 eggs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon Kosher salt
  • 12 ounces Australis 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 Australis 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 at 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 and additional 3-4 minutes.

Nutrition

Calories: 357kcal | Carbohydrates: 15g | Protein: 26g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 199mg | Sodium: 460mg | Potassium: 369mg | Sugar: 1g | Vitamin A: 260IU | Calcium: 70mg | Iron: 2.4mg

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!

This is a sponsored post written by me on behalf of Australis Barramundi. I may or may not have a huge stash of it in my deep freeze at the moment. (Hey when you get a toddler to eat three portions of something healthy, you STOCK UP!) 🙂

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!
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!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. 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!

  1. 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?

  2. 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?

    1. 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!

  3. 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.

  4. 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!

  5. 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 😀

  6. Amen for sustainable seafood, Sabrina! If we want to keep eating fish–and I do!–we have to eat it sustainably. Thanks for sharing.

  7. That is the perfect crust! I love how pecans add a touch of sweetness too!