Sumac-spiced barramundi with quinoa salad

title="Sumac-spiced barramundi with quinoa salad"
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(3) Rate it

• 0:30 Prep


• 0:20 Cook


• 
  4 Servings


• Advanced

Experience this crowd-pleasing main that will entertain your family and friends all summer long.

Featured in
Pre diabetes, Main recipes

Ingredients

• 1 avocado, chopped


• Juice of 1/2 lemon


• 2 tablespoons extra virgin olive oil


• 2 garlic cloves, chopped


• 2 tablespoons tahini (sesame paste) (see note)


• 1 tablespoon ground cumin


• 2 teaspoons sumac (see note)

Quinoa salad

• 1 cup (190g) quinoa (see note)


• 2 tablespoons lemon juice


• 2 tablespoons olive oil


• 1 Lebanese cucumber, cut into matchsticks


• 1 cup (120g) pitted green olives, sliced


• 2 tablespoons chopped flat-leaf parsley


• Seeds of 1 pomegranate (see note)


• 4 x 180g barramundi fillets with skin on, pin-boned


• 2 tablespoons olive oil, plus extra to drizzle


• 30g unsalted butter

Method

• 
  
  
  Step 1
  
  
  
  
  For the salad, cook quinoa according to packet instructions. Drain and cool completely. Whisk together lemon juice and oil, then season. Toss cooled quinoa in a bowl with dressing and remaining ingredients. Set aside.
  
  
  

  
  

  
  



• 
  
  
  Step 2
  
  
  
  
  Place avocado, lemon juice, extra virgin oil, garlic, tahini, cumin and 1 teaspoon sumac in a food processor and whiz until smooth. Set aside.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Season the barramundi with sea salt and freshly ground black pepper, then sprinkle with remaining sumac. Heat olive oil in a frypan over medium heat. In 2 batches, cook fish, skin-side down, for 2 minutes or until the skin is crisp. Carefully turn the fish, then add the half butter. Cook the fish, basting with melted butter, for a further 2-3 minutes until cooked through. Keep warm while you repeat with remaining fish and butter.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  To serve, spread a dollop of avocado puree on serving plates, then top with a barramundi fillet and a spoonful of the quinoa salad. Drizzle with a little olive oil, then serve.
  
  
  

• High fibre


• Low carb


• Lower gi

Nutrition

• 3994 kj

  Energy




• 65g

  Fat Total




• 14g

  Saturated Fat




• 12g

  Fibre




• 47g

  Protein




• 116mg

  Cholesterol




• 641.88mg

  Sodium




• 10g

  Carbs (sugar)




• 41g

  Carbs (total)

All nutrition values are per serve

Notes

Sumac (a lemony spice), tahini and quinoa are available from supermarkets.

Pomegranates are available in season from selected greengrocers.

• Author: Valli Little


• Image credit: Brett Stevens


• Publication: Taste.com.au

Source: taste.com.au