1

1 (1.2kg) barramundi,

cleaned, slashed a few

times each side

2 lemons, thickly sliced

1 bunch oregano, plus extra

to serve

Olive oil, for drizzling

MACADAMIA ROMESCO

4 long red chillies

3 red capsicum

60 ml (¼ cup) extra-virgin

olive oil

50 ml sherry vinegar

50 gm roasted macadamia

nuts, coarsely chopped

2 tbsp macadamia oil

1 garlic clove, finely chopped

Barbecued barramundi with

macadamia romesco

SERVES 6-8 // PREP TIME 25 MINS // COOK 40 MINS (PLUS COOLING)

The smokiness of romesco sauce makes it an ideal partner
for grilled or barbecued fish. This twist on the Spanish
classic uses native macadamia nuts in place of the more
traditional almonds, and we think it’s a winner.

1 For romesco, heat a

barbecue to medium-high heat.

Grill chillies and capsicum,

turning occasionally, until

charred and tender (2-3 minutes

for chillies, 10-12 minutes for

capsicum). Cool, peel, discard

stalks from the capsicum (keep

the seeds from the chilli unless

you’d like less heat), then finely

chop and combine in a bowl

with remaining ingredients and

season to taste. Romesco can

be made up to 3 days ahead

and refrigerated in an airtight

container.

2 Heat a barbecue to medium-

high heat. Stuff the barramundi

cavity with lemon and oregano,

then secure at intervals with

kitchen string. Rub a little oil all

over the fish, season to taste

and barbecue, carefully turning

occasionally, until the flesh

flakes easily (20-25 minutes).

Remove string and serve

barramundi topped with

macadamia romesco and

scattered with extra oregano.

Wine suggestionPale, dry rosé.