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
    Team Australis

  • Pairs With White Wine

  • Perfect For Anniversaries

  • Perfect For Get Togethers


3 plum tomato
ripe, finely diced
½ english cucumber
finely diced
2 cups flatleaf parsley
finely chopped
1 bunch mint
finely chopped
¼ cup bulgur wheat
1 spring onion
1 fresh lemon juice
4 tbs olive oil
1 tbs salt
16 oz chickpea
cooked & cooled
2 tbs tahini paste
2 tbs olive oil
½ fresh lemon juice
juice from
1 tbs harissa paste
2 garlic clove
2 Barramundi The Better Fish® Barramundi Skinless Fillets
2 tsp cumin
4 tbs harissa houmous
2 cups cucumber
tabbouleh, divided
olive oil
for serving

Nutrition per serving

Calories 1764.23kcal 88%
Fat 76.97 110%
Carbs 190.32 73%
Sugars 32.71 36%
Protein 92.44 185%
Sodium 4340.49mg 217%
Fiber 39.56 141%

* Percent Daily Values based on a 2,000 calorie diet. View all nutrients

Nutrition per serving

Amount per serving

Calories 1764.23kcal 88%
Fat 76.97 110%
Saturated Fat 10.34 52%
Monounsaturated Fat 38.61 3861%
Polyunsaturated Fat 15.56 1556%
Carbs 190.32 73%
Fiber 39.56 141%
Sugars 32.71 36%
Protein 92.44 185%
Cholesterol 85.05mg 28%
Sodium 4340.49mg 217%
Calcium 565.97mg 71%
Magnesium 374.36mg 100%
Potassium 3441.63mg 98%

% Daily Value*

Iron 22.61mg 162%
Zinc 9.65mg 97%
Phosphorus 891.24mg 127%
Vitamin A 2170.31mkg 271%
Thiamin B1 1.36mg 124%
Riboflavin B2 0.76mg 54%
Niacin B3 7.83mg 49%
Vitamin B6 1.73mg 124%
Folic Acid B9 1445.4mkg 723%
Vitamin B12 0mkg 0%
Vitamin C 130.07mg 163%
Vitamin D 15.31mkg 306%
Vitamin E 9.18mg 77%
Vitamin K 1083.24mkg 1444%

* Percent Daily Values based on a 2,000 calorie diet.

Health score

9.2 /10

Health score

Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:

Nutrients with positive impact

Fiber 39.56   141% DV
Protein 92.44   185% DV
Calcium 565.97mg   71% DV
Magnesium 374.36mg   100% DV
Potassium 3441.63mg   98% DV
Iron 22.61mg   162% DV
Vitamin A 2170.31mkg   271% DV
Vitamin C 130.07mg   163% DV

Nutrients with negative impact

Saturated Fat 10.34   52% DV
Carbs 190.32   73% DV
Sugars 32.71   36% DV
Cholesterol 85.05mg   28% DV
Sodium 4340.49mg   217% DV

“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.


For the Tabbouleh

Step 1
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.

For the Harissa Spiced Hummus

Step 2
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.

For the Cumin Grilled Barramundi

Step 3
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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