Experience this crowd-pleasing main that will entertain your family and friends all summer long.
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 1For 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 2Place avocado, lemon juice, extra virgin oil, garlic, tahini, cumin and 1 teaspoon sumac in a food processor and whiz until smooth. Set aside.
- Step 3Season 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 4To 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
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