Cumin Grilled Barramundi with Harissa Spiced Hummus and Tabbouleh

Cook time:
Serves 2 Ingredients: 3 - ripe plum tomatoes, finely diced, 1/2 - english cucumber, finely diced, 2 cups - flat leaf parsley, finely chopped, 1 - bunch mint, finely chopped, 1/4 cup - bulgur wheat, 1 - scallion, chopped, 1 - lemon, juiced, 4 tbs - olive oil, 1 tbs - salt, Salt and pepper, 16 oz - garbanzo beans, cooked & cooled, 2 tbs - tahini, 2 tbs - olive oil, Juice from 1/2 lemon, 1 tbs - harissa paste, 2 - cloves garlic, diced, Salt and pepper, 2 - Barramundi fillets, thawed, 2 tsp - cumin, Salt and pepper, 4 tbs - harissa hummus, divided, 2 cups - cucumber tabbouleh, divided, Olive oil, for serving,
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Cumin Grilled Barramundi with
Harissa Spiced Hummus and Tabbouleh

  • 20m prep
  • 30m cook
  • Serves 2
  • RECIPE CREATED BY
    Team Australis

  • Pairs With White Wine

  • Perfect For Anniversaries

  • Perfect For Get Togethers

Ingredients

Tabbouleh
  • 3 ripe plum tomatoes, finely diced
  • 1/2 english cucumber, finely diced
  • 2 cups flat leaf parsley, finely chopped
  • 1 bunch mint, finely chopped
  • 1/4 cup bulgur wheat
  • 1 scallion, chopped
  • 1 lemon, juiced
  • 4 tbs olive oil
  • 1 tbs salt
  • Salt and pepper
Harissa Spiced Hummus
  • 16 oz garbanzo beans, cooked & cooled
  • 2 tbs tahini
  • 2 tbs olive oil
  • Juice from 1/2 lemon
  • 1 tbs harissa paste
  • 2 cloves garlic, diced
  • Salt and pepper
Cumin Grilled Barramundi
  • 2 Barramundi fillets, thawed
  • 2 tsp cumin
  • Salt and pepper
  • 4 tbs harissa hummus, divided
  • 2 cups cucumber tabbouleh, divided
  • Olive oil, for serving

“Fish is a weeknight staple. We’ve recently taken our usual Cod en Papillote from the oven to the grill with such delicious results. I think the fact that we’re always looking for new ways to make fish interesting is what inspired this Cumin Grilled Barramundi. It was perfectly light, and paired well with a spicy hummus and classic tabbouleh.” Recipe and photos are courtesy of Jillian Guyette from A Better Happier St. Sebastian.

  1. For the Tabbouleh: Combine tomatoes with salt and set in a fine mesh strainer over a bowl. Drain for 30 minutes and set aside, reserving tomato liquid. In a small saucepan over high heat, bring 1/2 cup tomato liquid (adding water if you do not have enough) to a rapid boil. Add bulgur and stir to combine. Remove from heat and set aside, covered for 15 minutes. Remove cover and fluff with fork. Let sit 5 minutes and set aside. In a large bowl, combine parsley, tomatoes, cucumber, mint, scallion, lemon juice, and bulgur wheat. Add olive oil and season to taste with salt and pepper.
  2. For the Harissa Spiced Hummus: In a food processor, combine lemon juice and tahini. Pulse until whipped and airy. Add garbanzo beans, olive oil and garlic, and salt and pepper to taste. Process until a smooth paste has formed. Add Harissa and process until mixed thoroughly.
  3. For the Cumin Grilled Barramundi: Using a gas or charcoal grill, prepare to high heat. Dry barramundi fillets thoroughly. Coat with olive oil and season both fillets with cumin and salt and pepper. Cook on a hot grill, uncovered for 3 minutes per side, flipping carefully. When fish is opaque throughout, set aside and rest for 2 minutes. While fish rests, divide harissa spiced hummus and tabbouleh between two plates. Rest barramundi fillets on tabbouleh and drizzle with olive oil to serve.

Suggested sides
  • Kale Salad
  • Crusty Bread
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