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Grilled Barramundi Skewers

Grilled Barramundi Skewers
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 4 Barramundi Fillets
  • 2 Bell Peppers- Red, Yellow or Green, as desired (cut into large chunks)
  • 1/2 cup extra virgin olive oil
  • 1 Tbs. Fresh Thyme
  • 1/2 Tsp. Kosher Salt
  • 1/4 Tsp. Fresh Ground Black Pepper
  • 1/2 Tsp. Dried Red Pepper Flake
  • Bamboo Skewers (soaked in warm water for about 1/2 hour)



1 Combine all ingredients except for fish and peppers in a bowl and let stand at room temperature while preparing the skewers.

2 Rinse fillets and pat dry with a paper towel. Slice fish into strips about 1 inch wide and the full width of the fillet.

3 Skewer one piece of fish in two places to securely hold it on each skewer (the skin is very tough when it’s raw and you may need a small knife to start each hole.)

4 Place a couple pieces of pepper on each skewer, too. When all the skewers are complete, lay them on a plate or platter and spoon the oil marinade over them.

5 For more flavor, cover and refrigerate for half an hour.

6 Just before grilling, spoon any remaining marinade over the fish one more time.

7 Place on a hot grill and cook for two minutes.

8 Turn and cook one or two more minutes.

9 Avoid flames as they will burn the bamboo skewers.

Source: Australis Barramundi