Grilled Barramundi and Zucchini Salad adapted from Michael Symon

Cook time:
Serves 4 Ingredients: 4 - 6-ounce barramundi fillets, 3 tablespoons - extra-virgin olive oil, divided, 3/4 teaspoon - kosher salt, divided, 1/2 teaspoon - freshly ground black pepper, divided, 1 - lemon, 3 cups - thinly sliced zucchini (about 2 small), 1/4 cup - chopped fresh dill, 1/4 cup - sliced almonds, toasted,
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Grilled Barramundi and Zucchini Salad
adapted from Michael Symon

  • 10m prep
  • 10m cook
  • Serves 4

Ingredients

4 6-ounce The Better Fish® Barramundi Skinless Fillets
3 tablespoons extra virgin olive oil
divided
¾ teaspoon kosher salt
divided
½ teaspoon black peppercorn
freshly ground, divided
1 lemon
3 cups courgette
thinly sliced
¼ cup dill
chopped
¼ cup roasted flaked almonds
toasted
Servings

Nutrition per serving

Calories 222.86kcal 11%
Fat 14.64 21%
Carbs 5.48 2%
Sugars 2.84 3%
Protein 18.55 37%
Sodium 382.52mg 19%
Fiber 1.97 7%

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

Nutrition per serving

Amount per serving

Calories 222.86kcal 11%
Fat 14.64 21%
Saturated Fat 2.2 11%
Monounsaturated Fat 9.55 955%
Polyunsaturated Fat 1.9 190%
Carbs 5.48 2%
Fiber 1.97 7%
Sugars 2.84 3%
Protein 18.55 37%
Cholesterol 42.53mg 14%
Sodium 382.52mg 19%
Calcium 41.9mg 5%
Magnesium 32.73mg 9%
Potassium 579.12mg 17%

% Daily Value*

Iron 0.75mg 5%
Zinc 0.48mg 5%
Phosphorus 61.76mg 9%
Vitamin A 66.94mkg 8%
Thiamin B1 0.05mg 5%
Riboflavin B2 0.15mg 11%
Niacin B3 0.62mg 4%
Vitamin B6 0.17mg 12%
Folic Acid B9 26.72mkg 13%
Vitamin B12 0mkg 0%
Vitamin C 24.07mg 30%
Vitamin D 7.65mkg 153%
Vitamin E 2.92mg 24%
Vitamin K 10.83mkg 14%

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

Health score

High
Medium
Low
8.9/10

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 1.97   7% DV
Protein 18.55   37% DV
Calcium 41.9mg   5% DV
Magnesium 32.73mg   9% DV
Potassium 579.12mg   17% DV
Iron 0.75mg   5% DV
Vitamin A 66.94mkg   8% DV
Vitamin C 24.07mg   30% DV

Nutrients with negative impact

Saturated Fat 2.2   11% DV
Carbs 5.48   2% DV
Sugars 2.84   3% DV
Cholesterol 42.53mg   14% DV
Sodium 382.52mg   19% DV

A tasty one-two punch. Get your entree and salad in one meal! Make this dish in a grill pan or on an outdoor grill (which will clock prep plus cook time in at around 20 minutes). This recipe was adapted from Michael Symon’s Grilled Salmon and Zucchini Salad. Food styling & photography by Nicole Gaffney.

Instructions

Step 1
Preheat grill or grill pan to high heat.
Step 2
Drizzle fillets with 1 tablespoon oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.
Step 3
Grate lemon rind to equal 1 1/2 teaspoons; squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon pepper, zucchini, and dill in a bowl; toss gently to coat. Divide salad between 4 plates. Top each salad with fillet. Sprinkle each serving with 1 tablespoon almonds.
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Suggested sides
  • Quinoa
  • Grilled
    Asparagus
CHEFS TIP

Pat fish very dry before cooking.

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