Entertaining
Middle Eastern Barramundi Fish Cakes
with Green Tahini Sauce
- 20m prep
- 15m cook
- Serves 4
Middle Eastern Barramundi Fish Cakes
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RECIPE CREATED BY
Team Australis -
Pairs with White wine
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Perfect for Entertaining
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Perfect For Weeknights
Ingredients
¼
cup
parsley
¼
cup
cilantro (coriander herb)
2
tablespoons
mint
¼
cup
tahini paste
1
tablespoon
lemon juice
3
6oz
The Better Fish® Barramundi Skinless Fillets
2
tablespoons
cilantro (coriander herb)
roughly chopped
roughly chopped
2
tablespoons
parsley
roughly chopped
roughly chopped
1
tablespoon
mint
roughly chopped
roughly chopped
1
tablespoon
lemon zest
½
teaspoon
za'atar
3
tablespoons
olive oil
Nutrition per serving
| Calories | 291.61kcal | 15% |
|---|---|---|
| Fat | 21.64 | 31% |
| Carbs | 5.84 | 2% |
| Sugars | 0.23 | 0% |
| Protein | 20.01 | 40% |
| Sodium | 33.22mg | 2% |
| Fiber | 1.67 | 6% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Nutrition per serving
Amount per serving
| Calories | 291.61kcal | 15% |
|---|---|---|
| Fat | 21.64 | 31% |
| Saturated Fat | 3.32 | 17% |
| Monounsaturated Fat | 11.57 | 1157% |
| Polyunsaturated Fat | 5.49 | 549% |
| Carbs | 5.84 | 2% |
| Fiber | 1.67 | 6% |
| Sugars | 0.23 | 0% |
| Protein | 20.01 | 40% |
| Cholesterol | 42.53mg | 14% |
| Sodium | 33.22mg | 2% |
| Calcium | 208.05mg | 26% |
| Magnesium | 75.21mg | 20% |
| Potassium | 446.51mg | 13% |
% Daily Value*
| Iron | 4.26mg | 30% |
|---|---|---|
| Zinc | 1.51mg | 15% |
| Phosphorus | 133.86mg | 19% |
| Vitamin A | 191.23mkg | 24% |
| Thiamin B1 | 0.06mg | 5% |
| Riboflavin B2 | 0.05mg | 4% |
| Niacin B3 | 1.43mg | 9% |
| Vitamin B6 | 0.17mg | 12% |
| Folic Acid B9 | 31.32mkg | 16% |
| Vitamin B12 | 0mkg | 0% |
| Vitamin C | 11.7mg | 15% |
| Vitamin D | 7.65mkg | 153% |
| Vitamin E | 1.62mg | 14% |
| Vitamin K | 103.36mkg | 138% |
* Percent Daily Values based on a 2,000 calorie diet.
Health score
High
Medium
Low
9.3
/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 1.67 | 6% DV |
| Protein 20.01 | 40% DV |
| Calcium 208.05mg | 26% DV |
| Magnesium 75.21mg | 20% DV |
| Potassium 446.51mg | 13% DV |
| Iron 4.26mg | 30% DV |
| Vitamin A 191.23mkg | 24% DV |
| Vitamin C 11.7mg | 15% DV |
Nutrients with negative impact
| Saturated Fat 3.32 | 17% DV |
| Carbs 5.84 | 2% DV |
| Cholesterol 42.53mg | 14% DV |
| Sodium 33.22mg | 2% DV |
Exotic herbs and spices liven up a global favorite. Middle Eastern Za’atar, fresh cilantro, parsley, and mint flavor these fabulous (and easy!) fish cakes. The clean buttery taste of barramundi is the perfect counterpoint to the complexity of these herbs and spices. This zesty update on one of the world’s favorite dishes is sure to brighten up your summer party! Recipe adapted from getflavor.com.
Instructions
Step 1
Make the Green Tahini Sauce. Put the parsley, cilantro, and mint in a food processor and pulse until finely chopped. Add the tahini, lemon juice, and 1 tablespoon water until smooth. Continue blending, adding water 1 tablespoon at a time, until the desired consistency is reached (thin enough to drizzle but not watery). Set aside.
Step 2
Rinse out the food processor. Add the cilantro, parsley, mint, and pulse until finely chopped.
Step 3
Add 1/3 of the barramundi, lemon zest, za’atar and pulse until roughly chopped and combined (you want it to be well mixed but not a smooth paste).
Step 4
Remove from the food processor and fold into remaining 2/3 pounds of barramundi that have been chopped into a 1/4inch dice.
Step 5
Form into 1-1/2-inch patties.
Step 6
Heat the vegetable oil in a large nonstick skillet over medium heat until shimmering. Add the patties, working in batches if necessary, and fry for 2 to 3 minutes per side, until lightly browned and cooked through.
Step 7
Transfer barramundi cakes to a paper towel-lined plate as they finish cooking.
Step 8
Serve the fish cakes as an appetizer with the green tahini sauce drizzled over or on the side for dipping. Plate with fresh herbs and lemon. To make it a full meal, serve with couscous or freekeh and a simple salad of chopped tomato and cucumber.
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