Cumin Grilled Barramundi with Harissa Spiced Hummus and Tabbouleh • Seafood Nutrition Partnership


3 ripe plum tomatoes, finely diced
1/2 english cucumber, finely diced
2 cups flat leaf parsley, finely chopped
1 bunch mint, finely chopped
1/4 cup bulgur wheat
1 scallion, chopped
2 lemons, juiced, divided
1/2 cup olive oil, divided
salt and pepper
16 oz garbanzo beans, cooked & cooled
2 Tbsp. tahini
1 Tbsp. harissa paste
2 cloves garlic, diced
2 Barramundi fillets, thawed
2 tsp. cumin
Recipe developed by Jillian Guyette from A Better Happier St. Sebastian on behalf of Australis Barramundi


1.For the tabbouleh, combine tomatoes with salt and set in a fine mesh strainer over a bowl. Drain for 30 minutes and set aside, reserving tomato liquid. In a small saucepan over high heat, bring 1/2 cup tomato liquid (adding water if you do not have enough) to a rapid boil. Add bulgur and stir to combine. Remove from heat and set aside, covered for 15 minutes. Remove cover and fluff with fork. Let sit 5 minutes and set aside. In a large bowl, combine parsley, tomatoes, cucumber, mint, scallion, lemon juice from one lemon, and bulgur wheat. Add 4 Tbsp. of olive oil and season to taste with salt and pepper.
2.For the harissa spiced hummus, in a food processor, combine lemon juice from one lemon and tahini. Pulse until whipped and airy. Add garbanzo beans, 2 Tbsp. olive oil and garlic, and salt and pepper to taste. Process until a smooth paste has formed. Add Harissa and process until mixed thoroughly.
3.Using a gas or charcoal grill, prepare to high heat. Dry barramundi fillets thoroughly. Coat with olive oil and season both fillets with cumin and salt and pepper.
4.Cook on a hot grill, uncovered for 3 minutes per side, flipping carefully.
5.When fish is opaque throughout, set aside and rest for 2 minutes.
6.While fish rests, divide harissa spiced hummus and tabbouleh between two plates. Rest barramundi fillets on tabbouleh and drizzle with olive oil to serve.

This Cumin Grilled Barramundi with Harissa Spiced Hummus and Tabbouleh is a perfect weeknight staple. Developed by Jillian Guyette from A Better Happier St. Sebastian for our friends at Australis Barramundi, this light and flavorful dish offers delicious results.

To find Australis Barramundi in a store near you, check out their store locator.

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