Grilled Za'atar Barramundi
& Vegetable Skewers
- 15m prep
- 15m cook
- Serves 2
Grilled Za'atar Barramundi
-
RECIPE CREATED BY
Fans & Friends -
Pairs with Cold Beer
-
Perfect for BBQs
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Perfect for Families
Ingredients
3
tablespoons
olive oil
3
tablespoons
za'atar
2
tablespoons
lemon juice
1
garlic clove
salt
2
skinless
The Better Fish® Barramundi Skinless Fillets
1
courgette
large, halved and cut into 1-inch pieces
large, halved and cut into 1-inch pieces
10
oz
cremini mushrooms
1
red capsicum
large, seeds removed and cut into one inch pieces
large, seeds removed and cut into one inch pieces
1
tablespoon
rapeseed oil
1
lemon
cut into wedges
cut into wedges
parsley
for garnish, optional
for garnish, optional
0.667
cup
greek yogurt
2
tablespoons
lemon juice
salt
1
tablespoon
dill
fresh chopped
fresh chopped
1
tablespoon
parsley
fresh, chopped
fresh, chopped
Nutrition per serving
| Calories | 603.16kcal | 30% |
|---|---|---|
| Fat | 38.05 | 54% |
| Carbs | 20.98 | 8% |
| Sugars | 11.81 | 13% |
| Protein | 46.88 | 94% |
| Sodium | 898.54mg | 45% |
| Fiber | 8.53 | 30% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 603.16kcal | 30% |
|---|---|---|
| Fat | 38.05 | 54% |
| Saturated Fat | 6.8 | 34% |
| Trans Fat | 0.03 | 3% |
| Monounsaturated Fat | 21.36 | 2136% |
| Polyunsaturated Fat | 4.93 | 493% |
| Carbs | 20.98 | 8% |
| Fiber | 8.53 | 30% |
| Sugars | 11.81 | 13% |
| Protein | 46.88 | 94% |
| Cholesterol | 93.71mg | 31% |
| Sodium | 898.54mg | 45% |
| Calcium | 123.82mg | 15% |
| Magnesium | 51.31mg | 14% |
% Daily Value*
| Potassium | 1575.43mg | 45% |
|---|---|---|
| Iron | 1.9mg | 14% |
| Zinc | 1.63mg | 16% |
| Phosphorus | 275.6mg | 39% |
| Vitamin A | 676.74mkg | 85% |
| Thiamin B1 | 0.23mg | 21% |
| Riboflavin B2 | 0.91mg | 65% |
| Niacin B3 | 6.37mg | 40% |
| Vitamin B6 | 0.58mg | 41% |
| Folic Acid B9 | 88.08mkg | 44% |
| Vitamin B12 | 0.56mkg | 22% |
| Vitamin C | 121.05mg | 151% |
| Vitamin D | 15.56mkg | 311% |
| Vitamin E | 5.43mg | 45% |
| Vitamin K | 57.27mkg | 76% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
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 8.53 | 30% DV |
| Protein 46.88 | 94% DV |
| Calcium 123.82mg | 15% DV |
| Magnesium 51.31mg | 14% DV |
| Potassium 1575.43mg | 45% DV |
| Iron 1.9mg | 14% DV |
| Vitamin A 676.74mkg | 85% DV |
| Vitamin C 121.05mg | 151% DV |
Nutrients with negative impact
| Saturated Fat 6.8 | 34% DV |
| Trans Fat 0.03 | 3% DV |
| Carbs 20.98 | 8% DV |
| Sugars 11.81 | 13% DV |
| Cholesterol 93.71mg | 31% DV |
| Sodium 898.54mg | 45% DV |
Flavor, flavor, flavor! Grilled Za’atar Barramundi & Veggie Skewers made of meaty barramundi, zucchini, mushrooms, and more will be a big hit at your next BBQ. An unexpected yet delicious appetizer or entree. Recipe, food styling & photography by Jessie Johnson.
Instructions
Step 1
Make the marinade: In a small bowl, whisk together all marinade ingredients. Set aside.
Step 2
Make the yogurt sauce: whisk all ingredients together in a small bowl. Use immediately or store in an airtight container in the fridge until you’re ready to use.
Step 3
Make the skewers: Place zucchini pieces, portobello mushrooms, and red pepper pieces in a large mixing bowl. Drizzle with 2/3 of the za’atar marinade and toss to combine. Set aside while you prep the barramundi.
Step 4
Pat the barramundi with paper towels until it is very dry. Use a very sharp knife to cut barramundi into 1-inch cubes. Keep the pieces as consistent as you can, and make sure they’re thick enough to hold onto the skewer as you grill them.
Step 5
Place barramundi pieces in a medium bowl. Pour remaining za’atar mixture over barramundi and toss to combine.
Step 6
Thread veggies and barramundi onto your skewers, being careful to thread the skewers through the thickest parts of the fish and veggies to help everything stay in place. If you have a longer, thinner piece of fish, you can fold it over on itself before adding it to the skewer to help it hold on. See recipe notes for additional best practices.
Step 7
When grill pan is hot, use a pastry brush or a paper towel to brush the canola oil over your grill grates to help prevent sticking.
Step 8
Place skewers on the hot grill and cook for 6-10 minutes, turning once or twice, until veggies are slightly charred and barramundi is bright white and cooked through. Smaller barramundi pieces may start to flake once they’re cooked-you may want to use a spatula to lift skewers off the grill to prevent any pieces from falling off.
Step 9
Garnish cooked skewers with fresh parsley (optional) and serve immediately with lemon wedges and yogurt sauce (recipe below).
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