A fish recipe worth bookmarking: Broiled Barramundi with Citrus Salsa is a bright, refreshing lunch or dinner option. The fillets broil in under 10 minutes and the citrus salsa is light and fresh, featuring oranges, pomegranate seeds, lime and herbs. It’s simple, vibrant, and truly delicious.
A quick and easy paleo fish recipe that outshines the rest
Fish is one of the healthiest proteins you can eat, but it can sometimes feel bland. I wanted a recipe with bold, clean flavors that still feels effortless. With that in mind I went to the market to see what produce was at its peak.
As the seasons change I look forward to seeing pomegranates back on the shelves — I love the juicy texture and the bright, tart-sweet contrast they bring. Paired with sweet oranges, a squeeze of lime and fresh cilantro, they make a lively salsa that complements buttery white fish beautifully.
When I came home with fruit in hand I knew exactly what I wanted to make: a simple broiled barramundi dressed in a citrus salsa. But if you aren’t familiar with barramundi, here’s why it’s a great choice.
Why am I using barramundi?
Barramundi is a white fish with a noticeably meaty, buttery texture and a clean flavor that isn’t overpowering. It holds up well to quick, high-heat cooking methods like broiling and pairs wonderfully with bright condiments. It’s also a good source of omega-3 fatty acids, which support brain and heart health.
For this recipe I used sustainably produced barramundi. Choosing responsibly farmed or wild-caught seafood helps protect marine ecosystems and ensures better quality on your plate.
More like this:
Whole30 Instant Pot Seafood Gumbo
Paleo Fish Taco Bowls
Whole30 Low Carb Tuna Salad
This broiled barramundi is also Whole30 compliant!
I was thrilled with how this came out. The fillets emerged from the broiler hot and flaky, and topping them with the chilled citrus salsa created a wonderful contrast of temperature and texture. The sweet oranges and pomegranate seeds add bursts of flavor while the lime and cilantro lift the whole dish.
My partner came home late the night I made it and was pleasantly surprised — he said the white fish tasted better than he expected. While the barramundi’s natural richness helps, cooking it to the right temperature and adding a bright salsa really accentuates those qualities.
Leftovers also shine: I enjoyed the fish cold straight from the fridge the next day and it still tasted bright and fresh.
This post was developed in collaboration with a barramundi producer. As always, opinions are my own.
Broiled Barramundi with Citrus Salsa
Ingredients
Fish
- 24 ounces barramundi, cut into portions & patted dry
- 1 ½ tablespoons avocado oil (or extra virgin olive oil)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
Citrus Salsa
- 2 small oranges, peeled, segmented and diced
- 3 tablespoons cilantro, finely chopped
- 1 ½ tablespoons lime juice
- 1 ½ teaspoons garlic, minced
- 2 tablespoons avocado oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ⅓ cup pomegranate seeds
- ¼ small red onion, finely diced
Instructions
Fish
- Preheat the broiler to high and position the oven rack 6 to 8 inches from the heat source. Line a rimmed baking sheet with parchment paper.
- Combine the oil, sea salt, black pepper and paprika in a small bowl. Place the fish fillets on the prepared baking sheet.
- Brush or rub the seasoning mixture evenly over the fillets so each piece is well coated.
- Broil the fish for about 8 minutes, or until it flakes easily and is cooked through. Remove from the oven and allow to rest briefly while you prepare the salsa.
Citrus Salsa
- Use a small or paring knife to segment the oranges, then dice the segments into bite-sized pieces.
- In a bowl, whisk together cilantro, lime juice, garlic, avocado oil, salt and pepper. Add the pomegranate seeds, diced red onion and orange pieces, and toss gently to combine.
- Spoon the citrus salsa over the warm barramundi and serve immediately.
Notes
- Barramundi has a rich, meaty texture and a buttery mouthfeel that make it stand out among white fish. It is also a good source of omega-3 fatty acids.