Tropical Grilled Barramundi with Crunchy Slaw • Seafood Nutrition


12 oz. Australis Barramundi, thawed
1 firm mango, peeled and sliced into 1/4 inch pieces
1/2 package broccoli slaw
1 Tbsp. smoked paprika
2 limes, juiced
2 Tbsp. canola oil, separated
2 stalks green onions, chopped and washed
Salt and pepper
Recipe by Chef Kelly Armetta for Australis Aquaculture


1.Heat up your grill to medium heat or when the temperature reaches 400 degrees. Clean the grill grates and coat with oil to prevent sticking.
2.Brush the barramundi with 1 Tbsp of oil and season it with salt and pepper.
3.Sprinkle paprika on the mango slices until it’s well coated.
4.Place both the fish and mango slices on the grill. (Note: If the fish sticks to the grill, you can place it on top of a sheet of aluminum foil.)
5.Allow mangos to lightly char, turn over and cook for 3 minutes, then remove.
6.Grill barramundi for 4 minutes on each side or until it flakes.
7.Meanwhile, toss the broccoli slaw with green onion, lime juice, remaining oil. Add salt and pepper to taste.
8.Place the grilled barramundi onto plate, mango slices on the fish and finish with broccoli slaw on the side.

Grilled barramundi with two simple but flavorful sides: mango dusted with smoked paprika for an intense flavor and a classic broccoli slaw.

Omega-3s EPA + DHA per serving: 600 mg

Australis is on a mission to raise the best fish imaginable in the most responsible way possible. That’s why Australis Barramundi is:

  • High in omega-3s
  • Excellent source of lean protein
  • No traceable levels of mercury
  • Chemical and antibiotic-free
  • Versatile and easy to cook

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