Battle Barramundi: Caribbean Style Australis Barramundi

Serves: 6

Prep Time: 10

Cook Time: 20


  • 6  6-8 oz. filet of Australis Barramundi, skin left on (optional)
  • Caribbean jerk rub
  • 6 ears of corn
  • 2 bunches of fresh asparagus   
  • 1 fresh lime, wedged for garnish
  • Salt and pepper to taste
  • ½ c. canola oil

Kiwi Salsa:

  • Two ripe kiwi’s, peeled and diced
  • ½ medium red onion, diced
  • ¼ red bell pepper, finely diced
  • ½ mango, diced
  • ½ papaya diced
  • ½ avocado diced
  • Fresh Cilantro
  • ½ fresh lime juice
  • 1 tbsp Honey


  1. Prepare Kiwi Salsa and refrigerate until serving. Recipe below.
  2. Preheat oven to 350°.
  3. Sprinkle barramundi filets with Caribbean jerk rub, so lightly coated and place aside.
  4. Wash and remove bottom inch of asparagus, coat with ¼ cup of oil and salt and pepper to taste. Place aside.
  5. Coat corn with remaining oil and place on grill turning every couple of minutes until lightly browned.Once cooled, remove corn off cob and place on sheet pan. Place in oven for 15 minutes.
  6. Spray grill generously with pan spray, so fish does not stick. Place filets skin side down on grill for 5-6 minutes. Flip the filets over and grill an additional 5-6 minutes. Remove and place in a warm place.
  7. Making sure the grill is clean, spray once again with pan spray and place asparagus on grill turning every couple of minutes for 6-8 minutes.

To plate, place about ¼ cup of the roasted corn in the center of the serving plate. Place one filet of barramundi on top of the corn. Lay 5-6 asparagus spears on the side of the barramundi. Top the Barramundi with two tablespoons of kiwi salsa and a lime wedge for garnish.

For the Kiwi Salsa:

  1. Combine the first six ingredients in a medium bowl folding them together.
  2. Add about two teaspoons of freshly chopped cilantro.
  3. Squeeze a ½ fresh lime into the salsa and add honey; fold ingredients together.
  4. Cover and refrigerate until ready to serve.

Recipe Source:

Student chef Kristie Kilgore, Nashua High School North Culinary School and winner of ACF New Hampshire’s Iron Chef.

Visitor Comments

By Vickie Malis on Aug 2, 2011

Spectacular meal. Full of great flavors. Initially I was a bit intimidated because there are a lot of ingredients and a lot of steps - but it comes together easily and wasn’t at all difficult. My kudos to the chef originator!

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