Grilled Barramundi

Remove the barramundi fillets from the refrigerator 15 minutes before cooking to bring them to room temperature, which ensures even cooking from edge to center. Pat the fillets completely dry on both sides with paper towels — moisture on the skin is the enemy of crispiness. Score the skin side with 3-4 shallow diagonal cuts using a sharp knife, which prevents the fillets from curling during cooking and allows the seasoning to penetrate.

In a small bowl, combine the ground lemon myrtle (or lemon zest), crushed pepper berries, and sea salt flakes. Drizzle the fillets on both sides with 1 tablespoon of olive oil, then rub the spice mixture evenly over all surfaces, pressing it gently into the scored skin. The lemon myrtle provides a uniquely Australian citrus-herbal flavor that elevates the naturally sweet, mild barramundi.

Heat the remaining tablespoon of olive oil in a large non-stick or well-seasoned cast-iron skillet over medium-high heat until the oil just begins to smoke. Carefully lay the fillets skin-side down in the pan, pressing them gently with a fish spatula for the first 30 seconds to ensure full contact between the skin and the hot pan. Cook undisturbed for 4-5 minutes until the skin is deeply golden, shatteringly crispy, and releases easily from the pan without sticking.

Reduce the heat to medium. Add the butter and sliced garlic to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the tops of the fillets repeatedly with the garlic-infused butter for 1-2 minutes. The butter should turn nutty brown and the garlic should be fragrant and just barely golden. Carefully flip the fillets and cook for just 2-3 minutes more until the flesh is opaque and flakes easily with gentle pressure from a fork but is still moist in the very center.

Remove the fillets from the pan and squeeze the fresh lemon juice into the remaining brown butter in the skillet, swirling to create a quick pan sauce that sizzles and emulsifies. This bright, buttery sauce captures all the flavors from cooking.

Place each fillet skin-side up on a warm plate to showcase the crispy skin. Spoon the lemon-garlic brown butter sauce over and around the fish. Serve immediately with lemon wedges and a fresh salad of mixed greens or native herbs on the side. The barramundi should be moist and flaky with a crispy, seasoned skin that crackles when bitten.