Grilled Barramundi with Radish Top Pesto and Charred Radishes Recipe
This vibrant Grilled Barramundi recipe pairs perfectly charred fish fillets with smoky grilled radishes and a fresh, tangy homemade radish top pesto. Quick to prepare and bursting with bright, garden-fresh flavors, it’s an elegant dish ideal for a healthy weeknight dinner or impressive gathering.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Australian
Ingredients
Radishes and Pesto
- 1 large bunch radishes (with leaves still attached)
- 1 teaspoon neutral oil (grapeseed oil recommended)
- Kosher salt, to taste
- 2-3 packed cups radish leaves (from your bunch of radishes)
- Juice of 1/2 large lemon (about 2-3 tablespoons)
- 1 clove garlic, peeled
- Salt and pepper, to taste
- 3 tablespoons oil (grapeseed, olive, or avocado oil)
Barramundi
- 12 ounces barramundi fillets, defrosted
- 2 tablespoons neutral oil (grapeseed oil recommended)
- Kosher salt, to taste
- 1/2 of a large lemon, sliced into wedges, for garnish
Instructions
- Prep Radishes: Wash radishes thoroughly to remove any dirt or grit. Trim the radish leaves from the bulbs, setting the leaves aside for the pesto. Cut each radish bulb in half lengthwise.
- Make the Radish Top Pesto: Place the radish leaves in the bowl of a food processor. Add the lemon juice, garlic, salt, and pepper. With the processor running, add oil one tablespoon at a time, pulsing between additions, until the pesto reaches your desired texture. Set aside.
- Prepare Radishes for Grilling: Place the halved radishes in a small bowl, drizzle with a teaspoon of oil and a pinch of kosher salt. Toss to coat evenly and set aside.
- Grill the Radishes: Heat a grill pan or outdoor grill over medium-high heat until very hot and smoking. Place the radishes cut-side down on the grill. Cook for 3 to 4 minutes, then flip using tongs and grill another 3 to 4 minutes until nicely charred on both sides. Remove from grill and set aside.
- Prepare Barramundi for Grilling: Pat the barramundi fillets dry with paper towels to remove moisture. Brush both sides of each fillet with oil, then season with kosher salt.
- Grill the Barramundi: Lay fillets on the hot grill. Cook for 3 to 10 minutes until the edges turn bright white and opaque, depending on heat and thickness. Gently flip the fish with a thin spatula and cook an additional 3 to 10 minutes until fully opaque and cooked through. The fish should lift easily from the grill when ready to flip.
- Serve: Transfer grilled barramundi to a serving dish alongside the grilled radishes. Garnish with lemon wedges and drizzle the radish top pesto over the fish and vegetables. Enjoy immediately.
Notes
- Choose fresh radishes with bright, crisp leaves for the best flavor in the pesto.
- Adjust oil quantity in the pesto depending on how much radish greens you have and desired consistency.
- Cooking time for fish varies based on thickness, so watch for visual cues like opaque flesh and easy release from grill.
- Use a thin spatula to flip the fish gently to avoid breaking the fillets.
- For added flavor, add a sprinkle of freshly cracked black pepper on the fish before grilling.
