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Chermoula Seared Barramundi with Avocado Fattoush
Serves 4
Cherwhola? Simmer down little chef this one is easier than it looks and is the complete dinner. Besides, who couldn't use a little exotic weekday flavor guest at the table?
Ingredients

For the Chermoula
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1 small bunch of Cilantro
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1 tablespoon of cumin
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1 tablespoon of Paprika
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1 good pinch of crushed red pepper flakes
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2 lemons, juice only: ask your Metro Associate for extra free lemons, we give because we love.
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4 cloves garlic
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6 tablespoons olive oil
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Salt For the Barramundi
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2 tablespoons of olive oil
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4 fillets of Barramundi scaled with the skin on: this would also work great with Red Snapper or Branzini fillet
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A pinch sumac, to serve, available at Metro Seafood Lemon wedges to serve
For the Fattoush
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2 loaves of pita Bread toasted and broken into 1 inch pieces
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1 small head of Romaine torn for salad
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4 scallions sliced thin
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1 English Cucumber washed and sliced for salad
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2 tomatoes cut into a large dice
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1 cup tablespoon of Flat leaf parsley chopped
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1 cup of fresh mint leaves, coarsely chopped
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2 medium avocado, diced
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1 tablespoon of Sumac
For the Fattoush Dressing
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1 clove garlic, finely chopped with 1 or 2 teaspoons of salt
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5 tablespoons lemon juice
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7 tablespoons of olive oil
How It's Done
To make the Chermoula, put the coriander, cumin, paprika, pepper flakes, lemon and garlic in a blender and turn on, slowly adding the olive oil until smooth and season with salt to taste.
Pat dry Fish fillets with a paper towel and in shallow dish cover the fish with the Chermoula; cover and refrigerate for 30 minutes to an hour.