Persian Tamarind Barramundi Adapted from Melissa Clark

Cook time:
Serves 8 Ingredients: ¾ cup - dried barberries or cranberries, 8 - (6- to 8-ounce) barramundi fillets, 1/2 to 3/4 inches thick, Fine sea salt, to taste, Ground black pepper, to taste, 3 tablespoons - olive oil, plus more for brushing and drizzling over fish, 1 - large Spanish onion, halved stem to root, peeled and thinly sliced, 3 - garlic cloves, minced or grated on a Microplane, ¾ cup - whole raw almonds, coarsely ground, 2 to 3 tablespoons - tamarind paste or concentrate, 1 cup - tightly packed minced soft fresh herbs, plus more for serving (use at least three of the following: cilantro, parsley, tarragon, basil, mint, chives), Lime wedges, for serving,
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Persian Tamarind Barramundi
Adapted from Melissa Clark

  • 30m prep
  • 45m cook
  • Serves 8
  • RECIPE CREATED BY
    Melissa Clark

  • Pairs With Iced Tea

  • Perfect For Date Night

  • Perfect for Parties

Ingredients

¾ cup dried barberry
or cranberries
8 (6- The Better Fish® Barramundi Skinless Fillets
1/2 to 3/4 inches thick
fine sea salt
to taste
ground black pepper
to taste
3 tablespoons olive oil
plus more for brushing and drizzling over fish
1 spanish onion
large, halved stem to root, peeled and thinly sliced
3 garlic clove
minced or grated on a microplane
¾ cup almond
coarsely ground
2 tablespoons tamarind paste
or concentrate
1 cup soft herbs
tightly packed, minced, soft, plus more for serving, use at least three of the following:, cilantro, parsley, tarragon, basil, mint, chives
lime wedge
for serving
Servings

Nutrition per serving

Calories 218.38kcal 11%
Fat 13.74 20%
Carbs 12.59 5%
Sugars 5.99 7%
Protein 13.04 26%
Sodium 327.33mg 16%
Fiber 3.42 12%

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

Nutrition per serving

Amount per serving

Calories 218.38kcal 11%
Fat 13.74 20%
Saturated Fat 1.56 8%
Monounsaturated Fat 8.88 888%
Polyunsaturated Fat 2.53 253%
Carbs 12.59 5%
Fiber 3.42 12%
Sugars 5.99 7%
Protein 13.04 26%
Cholesterol 21.26mg 7%
Sodium 327.33mg 16%
Calcium 76.38mg 10%
Magnesium 44.8mg 12%
Potassium 301.75mg 9%

% Daily Value*

Iron 1.41mg 10%
Zinc 0.53mg 5%
Phosphorus 82.74mg 12%
Vitamin A 719.91mkg 90%
Thiamin B1 0.04mg 4%
Riboflavin B2 0.18mg 13%
Niacin B3 0.6mg 4%
Vitamin B6 0.06mg 4%
Folic Acid B9 6.99mkg 3%
Vitamin B12 0mkg 0%
Vitamin C 6.7mg 8%
Vitamin D 3.83mkg 77%
Vitamin E 4.81mg 40%
Vitamin K 3.5mkg 5%

* 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 3.42   12% DV
Protein 13.04   26% DV
Calcium 76.38mg   10% DV
Magnesium 44.8mg   12% DV
Potassium 301.75mg   9% DV
Iron 1.41mg   10% DV
Vitamin A 719.91mkg   90% DV
Vitamin C 6.7mg   8% DV

Nutrients with negative impact

Saturated Fat 1.56   8% DV
Carbs 12.59   5% DV
Sugars 5.99   7% DV
Cholesterol 21.26mg   7% DV
Sodium 327.33mg   16% DV

Middle Eastern flavors bring sophistication to the table. Flavorful and refined ingredients tamarind, caramelized onion, ground almonds and barberries are made into a thick and tangy paste that gets spread over fish fillets before baking.
This recipe has been adapted for barramundi from Melissa Clark’s Persian Tamarind Fish (original recipe by Louisa Shafia). Food styling & photography by Nicole Gaffney.

Instructions

Step 1
Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.
Step 2
Rinse fish under cold water and pat dry. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.
Step 3
Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onions and cook until they start to darken at the edges, 7 to 10 minutes. Reduce heat to low and cook until dark brown and reduced to half the original volume, about 20 minutes.
Step 4
Add garlic, almonds, drained barberries and 2 tablespoons tamarind to pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 5 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees.
Step 5
Press barberry mixture on top of fillets. Drizzle with more oil and bake until fish is just cooked through, 10 to 15 minutes. Transfer to a serving platter. Top with any barberry mixture that fell off the fish, sprinkle with more fresh herbs, and serve with lime wedges.
Suggested sides
  • Moroccan
    Couscous
  • Cucumber
    Salad
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