Grilled Barramundi Skewers with Lemon Myrtle
Succulent barramundi marinated with the distinct citrusy flavor of lemon myrtle, grilled to perfection on skewers. A healthy and flavorful Australian snack.
Ingredients
- 500 g Barramundi Fillets
- 2 tbsp Lemon Myrtle
- 2 tbsp Olive Oil
- 1 tbsp Lemon Juice
- 1/2 tsp Salt
- 1/4 tsp Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cut the 500 g Barramundi Fillets into 2.54 cm cubes.
- 2In a medium bowl, combine the 2 tbsp Lemon Myrtle, 2 tbsp Olive Oil, 1 tbsp Lemon Juice, 1/2 tsp Salt, and 1/4 tsp Pepper. Stir to mix well.
- 3Add the barramundi cubes to the bowl and gently toss to coat them evenly with the marinade. Let the fish marinate for at least 15 minutes at room temperature.
- 4Thread the marinated fish cubes onto skewers, making sure not to overcrowd them. You should have enough fish for about 4-6 skewers.
- 5Preheat your grill to medium heat, about 175°C.
- 6Place the skewers on the preheated grill. Grill for 8-10 minutes, turning them occasionally, until the barramundi is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
- 7Remove the skewers from the grill and serve immediately.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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