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

How It's Done

For the Chermoula

  • 1 small bunch of Cilantro

  • 1 tablespoon of cumin

  • 1 tablespoon of Paprika

  • 1 good pinch of crushed red pepper flakes

  • 2 lemons, juice only: ask your Metro Associate for extra free lemons, we give because we love.

  • 4 cloves garlic

  • 6 tablespoons olive oil

  • Salt For the Barramundi

  • 2 tablespoons of olive oil

  • 4 fillets of Barramundi scaled with the skin on: this would also work great with Red Snapper or Branzini fillet

  • A pinch sumac, to serve, available at Metro Seafood Lemon wedges to serve

For the Fattoush

  • 2 loaves of pita Bread toasted and broken into 1 inch pieces

  • 1 small head of Romaine torn for salad

  • 4 scallions sliced thin

  • 1 English Cucumber washed and sliced for salad

  • 2 tomatoes cut into a large dice

  • 1 cup tablespoon of Flat leaf parsley chopped

  • 1 cup of fresh mint leaves, coarsely chopped

  • 2 medium avocado, diced

  • 1 tablespoon of Sumac

For the Fattoush Dressing

  • 1 clove garlic, finely chopped with 1 or 2 teaspoons of salt

  • 5 tablespoons lemon juice

  • 7 tablespoons of olive oil

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.

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