barramundi sliders with honey and lemon saffron aioli

So, can one have a crush on a frozen fish?

Wait. That came out wrong.

Let’s try it again.

Can one have a crush on a frozen fish called Barramandui that comes from the Southeast Pacific waters? Much sexier, right? I’m happy to report that Barramandi and I are still going strong. Our  courtship first started back in February when I made these Spiced Barramandui Tacos with Spanish Rice, and I knew I was smitten.


So, I’m back again with another recipe using this healthy, sustainable firmer white fish that you can find at your local Trader Joes, Whole Foods, and other retailers. What I love about Barramandui is that it’s light, high in protein, low in calories, and drama free.

To be honest, I was waiting for the frozen appeal to wear off. But let me tell you, this frozen fish is the real-deal-holy-seal in term of freshness. When I whipped up these sliders the other day, I immediately felt the fresh ocean breeze on my face and could hear some guy in the distance say, “Pina Colada, ma’am?” Better make it two, sir.

barramundi sliders with honey and lemon saffron aioli

If you need an immediate spring break with fish that won’t let you down, you need to make these sliders and then sail off into the sunset.

Bon Appetit!

Also, check out this store locator link to find a place to purchase barramundi near you!

***This post was sponsored via the NoshOn.IT Publisher Partner Program a leading barramundi producer. All opinions expressed are 100% my own.***

barramundi sliders with honey and lemon saffron aioli


Barramandui Sliders with Honey and Lemon Saffron Aioli


for the fish:
2 {6-8 ounces each} Barramundi Fillets, thawed
1 tablespoon olive oil
2 teaspoons honey
6 brioche slider buns
salt and pepper to taste

for the lemon saffron aioli:
1 cup mayonnaise
1 teaspoon lemon zest
1 tablespoon lemon juice
Couple of strands of saffron
salt and pepper to taste


for the fish:
Preheat oven to 400 degrees. Spray a baking sheet with non-stick cooking spray. Place fish on baking sheet. Drizzle tops with olive olive, salt, pepper and a teaspoon of honey on each fillet. Bake for about 10 to 15 minutes. Remove from oven. Spread aioli on top and bottom of the brioche buns. Place some of the fish on the bottom bun and top with arugula. Complete process until all the fish has been used. Serve immediately.

for the lemon saffron aioli:
In a bowl, combine all ingredients. Place bowl in the fridge for at least 30 minutes to allow the flavors to combine.

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