Experience this crowd-pleasing main that will entertain your family and friends all summer long.
• Prep time: 30 minutes
• Cook time: 20 minutes
• Yield: Serves 4
• 2 tsps sumac
• Juice of 1/2 lemon
• 1 avocado, chopped
• 1 tbsp ground cumin
• 2 garlic cloves, chopped
• 2 tbsps extra virgin olive oil
• 2 tbsps tahini (sesame paste)
• 2 tbsps olive oil
• 2 tbsps lemon juice
• 30g unsalted butter
• 1 cup (190g) quinoa
• Seeds of 1 pomegranate
• 2 tbsps chopped flat-leaf parsley
• 2 tbsps olive oil, plus extra to drizzle
• 1 cup (120g) pitted green olives, sliced
• 1 Lebanese cucumber, cut into matchsticks
• 4 x 180g barramundi fillets with skin on, pin-boned
- For the salad, cook quinoa according to packet instructions. Drain and cool completely. Whisk together lemon juice and oil, then season. Toss cooled quinoa in a bowl with dressing and remaining ingredients. Set aside.
- Place avocado, lemon juice, extra virgin oil, garlic, tahini, cumin and 1 teaspoon sumac in a food processor and whiz until smooth. Set aside.
- Season the barramundi with sea salt and freshly ground black pepper, then sprinkle with remaining sumac. Heat olive oil in a frypan over medium heat. In 2 batches, cook fish, skin-side down, for 2 minutes or until the skin is crisp. Carefully turn the fish, then add the half butter. Cook the fish, basting with melted butter, for a further 2-3 minutes until cooked through. Keep warm while you repeat with remaining fish and butter.
- To serve, spread a dollop of avocado puree on serving plates, then top with a barramundi fillet and a spoonful of the quinoa salad. Drizzle with a little olive oil, then serve.
This great family recipe is thanks to delicious Recipes at https://www.delicious.com.au/recipes/sumac-spiced-barramundi-quinoa-salad/bdd560d9-8515-4ad7-9a57-4202d301f04e?current_section=recipes