Are you looking to wow your friends and family with a delicious dinner? Look no further than an amazing barramundi cooked on a spit rotisserie! From the tender, flaky texture of the white fish, to the incredible ease and convenience of it being cooked by a machine – this is definitely one meal that will not disappoint. With just some simple seasonings and choices for side dishes, any dad or mom can easily make this mouth-watering dinner in their own backyard. Read on to find out how to cook amazing barramundi on a spit rotisserie!

Barramundi over a live fire is in our opinion the best way to do it! (We might be a little biased). 

Barramundi is naturally a very delicate fish that needs minimal cooking time to achieve perfection, so this recipe is perfect for a midweek cook where you need to get dinner on the table quickly!
 

We are using the Flaming Coals Cyprus spit roaster on today’s cook, simply for its extreme versatility and performance. We are utilising the large spit rotisserie cage to turn our fish. 

Ingredients: 

1. Lemon juice
2. Butter
3. Barramundi (whole)
4. Kosmos Q SPG rub 

Step 1: Prepare your spit rotisserie basket by attaching it to the skewer

Step 2: Season the inside and outside of your barramundi with the Kosmos Q SPG rub (salt, pepper & garlic). The perfect accompaniment to this fish. 

Step 3: Add a prelit chimney of lump charcoal into your spit rotisserie

Step 4: Begin spinning your basket, sit back with a tinny or two and wait for the charcoal to do its magic. 

Step 5: You’ll know the barramundi is ready when the internal temperature reaches 145F or 62C. Roughly a 25-35 minute cook depending on the intensity of your charcoal. 

Another way to test for doneness is to use a fork to pierce the thickest point and twist gently. If it is done, the dish will flake easily and lose its translucent appearance.
 

Step 8: Serve and enjoy 

Check our range of Spit Rotisseries