Grilled Barramundi Escabeche Recipe

Name: Grilled Barramundi Escabeche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup 1/2 cup ee; 5 cloves garlic, thinly sliced; 1 1/2 teaspoons sweet smoked paprika; 1/2 large red onion or 1 small red onion, thinly sliced; 1 yellow or red bell pepper, seeded and thinly sliced; 2 medium carrots, julienned; 1 sprig fresh thyme; 2 dried bay leaves; 1 tablespoon fresh oregano leaves, minced, or 3/4 teaspoon dried; 1/2 cup sherry vinegar; 1 large 20-24 ounce barramundi fillet or 4 6-ounce fillets, skin on; fresh parsley, minced, for garnish

Servings: persons

1/2 cup 1/2 cup ee
5 cloves garlic, thinly sliced
1 1/2 teaspoons sweet smoked paprika
1/2 large red onion or 1 small red onion, thinly sliced
1 yellow or red bell pepper, seeded and thinly sliced
2 medium carrots, julienned
1 sprig fresh thyme
2 dried bay leaves
1 tablespoon fresh oregano leaves, minced, or 3/4 teaspoon dried
1/2 cup sherry vinegar
1 large 20-24 ounce barramundi fillet or 4 6-ounce fillets, skin on
fresh parsley, minced, for garnish

1
Heat olive oil in a large skillet over medium heat. Add the garlic and stir until it just starts to turn lightly golden, about 2 minutes. Add the paprika, thyme and bay leaves and saute for about 30 seconds, then add the red onion, bell pepper and carrots. Season generously with salt and pep-per, then toss the vegetables around until slightly softened, about 2 minutes. Pour in the sherry vinegar and simmer for about 3 minutes, then stir in the oregano, cover and turn off the heat.
2
Preheat a clean grill or grill pan until very hot, then rub the grill grates with oil. Rub the barra-mundi with olive oil on both sides and sprinkle liberally with salt and pepper. Place the barra-mundi on the grill, skin side down, and cook until it starts to turn opaque around the edges, about 5-6 minutes for a large fillet, or about 2-3 minutes for small fillets. Use a spatula to careful-ly flip the barramundi to the other side and continue to cook until the thickest part of the flesh is no longer translucent.
3
If the vegetables have cooled down, rewarm them over medium heat for a few minutes, then remove the thyme sprig and bay leaves. Transfer the fish to a platter and spoon the vegetables and sauce over top. Sprinkle with chopped parsley and serve immediately.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup 1/2 cup ee, 5 cloves garlic, thinly sliced, 1 1/2 teaspoons sweet smoked paprika, 1/2 large red onion or 1 small red onion, thinly sliced, and more.

Yes, Grilled Barramundi Escabeche falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Barramundi Escabeche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions