Grilled Barramundi with Avocado and Mango Salsa

Serves: 4

Prep Time: 20

Cook Time: 10


For mango salsa:

  • 1 mango, peeled and finely diced
  • 1/4 cup minced red onion
  • 2 Tbsp chopped cilantro or mint
  • Zest of 1 lime
  • 1 Tbsp fresh squeezed lime juice
  • Salt, pepper, and hot sauce to taste

For fish:

  • 4 barramundi fillets with skin, 6-8 oz each
  • Salt and pepper
  • 2 tsp olive or canola oil, plus more for brushing the grill
  • 1/4 cup duck sauce (or sweet and sour sauce)
  • 1/4 cup teriyaki sauce (or Japanese soy sauce)
  • 1 inch ginger root, peeled and finely grated
  • 1 tsp sesame seed oil

For avocados:

  • 2 avocados, halved lengthwise and pitted (don’t peel)
  • 2 tsp lime juice
  • 2 tsp olive or canola oil
  • Salt and pepper


Mango salsa:
Combine all ingredients in a small bowl, season to taste with salt, pepper, and hot sauce, and mix well.

Grilling barramundi and avocado:
The basic idea here is to brown the fillets on the grill without the teriyaki glaze to make it “non-stick”, and then continue grilling it until it’s done, brushing it with teriyaki glaze and turning every couple of minutes. Keep the grill covered during the whole cooking time, except for when flipping and glazing. The estimated cooking time for fillets is 6-8 minutes per inch of thickness.

  1. Preheat the grill to high.
  2. Dry fillets well on paper towels, season lightly with salt and pepper and rub with 2 tsp oil (go easy on the salt since teriyaki sauce is salty).
  3. In a small bowl combine, duck sauce, teriyaki sauce, ginger, and sesame seed oil. Mix well.
  4. Pick up a wad of paper towel with tongs, dip it in oil, and brush the preheated grill. Immediately place fillets on the grill, skin side down.  Cover the grill and cook for 3 minutes.
  5. Dislodge fillets from the grill using a fork, and then flip.  Brush the grilled side with teriyaki sauce.  Place avocados on the grill cut side down.  
  6. After 2 minutes, turn avocados a quarter turn to create diagonal grill marks. Watch them carefully, as soon as they brown remove them off the grill and set aside. Flip fillets and brush with more teriyaki sauce. Cook 2 more minutes. At this point the avocados should be browned.
  7. Brush fillets with more teriyaki sauce and flip again. After 1 more minute, test fillets for doneness by inserting a knife in the thickest part of the fillet.
  8. In a small bowl, mix 2 tsp lime juice and 2 tsp oil and season generously with salt and pepper. Brush this mixture onto the cut sides of avocado. Stuff each avocado half with mango salsa and serve with fillets.

Recipe Source:

Recipe and photo courtesy of Helen Rennie and

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