clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled barramundi on a white plate with radishes and pesto.

Grilled Barramundi with Grilled Radishes and Radish top pesto

  • Author: Jessie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: Serves 4
  • Category: Seafood
  • Cuisine: American


This easy grilled fish recipe is perfect for summertime! Served with grilled radishes and an easy radish top pesto.




  • 1 large bunch radishes (with leaves still attached)
  • 1 teaspoon neutral oil (we used grapeseed) 
  • 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 (we like grapeseed oil, olive oil, or avocado oil)


  • 12 ounces barramundi fillets, defrosted
  • 2 Tablespoons neutral oil (we used grapeseed)
  • salt to taste
  • 1/2 of a large lemon, sliced into wedges, for garnish



  1. Wash and cut the radishes. Wash radishes well to remove any grit. Trim the radish leaves off and set them aside, then cut each radish in half lengthwise. 
  2. Make the pesto. Transfer radish leaves to the bowl of a food processor. Add lemon juice, garlic, salt and pepper. Add oil one tablespoon at a time, pulsing well in between each addition, until pesto has reached your desired consistency. Set pesto aside. (Tip: Depending on the amount of radish greens you have, you may not need all the oil, or you may need a little more.)
  3. Prep radishes for grilling. Add halved radishes to a small bowl with a drizzle of oil and a pinch of kosher salt. Give the radishes a toss to coat them evenly in the oil, then set aside until you're ready to grill.


  1. Heat a grill pan (or use your outdoor grill!) over medium-high heat until it's smoking hot. 
  2. Carefully place radishes on the hot grill. Let them cook for 3-4 minutes, then use tongs to flip them over and cook 3-4 minutes more until you have nice char marks on each side. Remove to a plate and set aside.


  1. Pat each side of your barramundi fillets with a paper towel to remove excess moisture. Brush each side of the fish with oil, then season with a bit of kosher salt.
  2. Lay barramundi down on the hot grill and cook for 3-10 minutes until the edges have started to turn bright white and opaque. Depending on the grill or grill pan you use, the fish may cook more or less quickly - keep an eye on it and trust your visual cues! (Not sure what this should look like? Watch this video for a step-by-step!)
  3. Use a thin spatula to gently flip the barramundi over on the grill. Let cook another 3-10 minutes, until barramundi is bright white and opaque. (Pro tip: When the fish is ready to flip, it should lift cleanly off the grill grates. If the fish is sticking, let it cook for another minute or two, then try again!)


  1. Transfer grilled barramundi to a serving platter along with the grilled radishes. Garnish with fresh lemon slices and top with a drizzle of your radish top pesto.


Storing leftovers. Store leftover pesto in an airtight container in the fridge for up to a week, or in the freezer for up to 6 months. Use extra pesto in salad dressings, as a sauce with meats and veggies, or over pasta (it's great in a tortellini pasta salad!) Let leftover barramundi cool completely, then store in an airtight container. Leftover grilled fish is great in tacos or on top of a quick salad!

Additions and Substitutions. Use carrots (and carrot tops!) in place of the radishes here, or grill up whatever veggies you have on hand (bell peppers, corn, zucchini, or portobello mushrooms are all great here!) Add a handful of herbs (parsley, basil, dill, cilantro) or greens (spinach, kale) to this pesto to give it some extra depth of flavor. You can also add a handful of nuts (walnuts, almonds, pistachios, pine nuts) or cheese (parmesan, pecorino) to this pesto if you like. Use salmon, cod, shrimp/prawns, or a hearty fish in place of the barramundi if you like. 

Equipment Notes. We used a 10-inch Staub Grill Pan and a 14 cup Food Processor  in these photos. If you use a larger grill pan/griddle or your outdoor grill, you may need to adjust the cook time. We cook the radishes and fish separately in this recipe due to the small size of our grill pan: If you have a larger outdoor grill, you can grill the fish and the radishes all at once! 

Keywords: seafood, grilling, bbq, fish