Barramundi with Fresh Peach Salsa

Serves: 2

Prep Time: 2

Cook Time: 8


  • 2 barramundi fillets (skin on optional)
  • Extra virgin olive oil
  • Kosher salt
  • Fresh cracked pepper

Fresh Peach Salsa:

  • 4 ripe local peaches - cut into small dice
  • 1 jalapeno pepper - seeds removed, minced fine
  • 1/4 cup diced red onion
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp lemon or lime juice


For the salsa:
Combine all ingredients in a medium bowl and mix well.

For the fish:

  1. Heat a cast iron skillet over medium high heat for about 3 minutes.
  2. Brush top of fillets with olive oil, and sprinkle with salt and pepper.
  3. Place fillets skin side down (optional) in hot pan.
  4. Allow to cook 3-4 minutes, then flip over and continue to cook another 3-4 minutes. Skin should be lightly crispy and the fish just cooked through. Remove from heat and place on serving dish.

Top fillets with ½ cup peach salsa and serve immediately.


“While seafood is a natural choice for health, with increasing concerns about mercury, fishing stock declines, and global warming, here’s an easy go to guide to be sure you’re getting lean, green and sustainable seafood this summer.

Buy Barramundi. And catfish. And tilapia. These are plant eating fish, which means more eco-friendly. In contrast, salmon, tuna and swordfish are at the top of the food chain and are more energy intensive to go harvest (and because of their high food chain status, have more concerns with mercury & PCBs). So try grilling up one of these plant eating fish to slash calories and environmental impact. For example, barramundi is 3x as energy efficient to produce as salmon or tuna and has literally half the calories- and green AND lean overlap.

Barramundi is a lean and green fish that’s gracing dinner plates in some of the country’s leading restaurants. It’s buttery, mild taste and texture makes it a perfect backdrop for the peach salsa. And it has significantly fewer calories and environmental impact than either salmon or steak.”

- Kate Geagan. America's Green Nutritionist™

Recipe Source:

Courtesy of Kate Geagan. America's Green Nutritionist™

Author of Go Lean, Get Green

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