Sumac-spiced barramundi with quinoa salad

Sumac-spiced barramundi with quinoa salad

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  • 0:30 Prep
  • 0:20 Cook
  • 4 Servings
  • Advanced

Experience this crowd-pleasing main that will entertain your family and friends all summer long.

Featured in
Pre diabetes, Main recipes


  • 1 avocado, chopped
  • Juice of 1/2 lemon
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, chopped
  • 2 tablespoons tahini (sesame paste) (see note)
  • 1 tablespoon ground cumin
  • 2 teaspoons sumac (see note)

Quinoa salad

  • 1 cup (190g) quinoa (see note)
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 Lebanese cucumber, cut into matchsticks
  • 1 cup (120g) pitted green olives, sliced
  • 2 tablespoons chopped flat-leaf parsley
  • Seeds of 1 pomegranate (see note)
  • 4 x 180g barramundi fillets with skin on, pin-boned
  • 2 tablespoons olive oil, plus extra to drizzle
  • 30g unsalted butter


  • Step 1
    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.
  • Step 2
    Place avocado, lemon juice, extra virgin oil, garlic, tahini, cumin and 1 teaspoon sumac in a food processor and whiz until smooth. Set aside.
  • Step 3
    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.
  • Step 4
    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.

  • High fibre
  • Low carb
  • Lower gi


  • 3994 kj


  • 65g

    Fat Total

  • 14g

    Saturated Fat

  • 12g


  • 47g


  • 116mg


  • 641.88mg


  • 10g

    Carbs (sugar)

  • 41g

    Carbs (total)

All nutrition values are per serve


Sumac (a lemony spice), tahini and quinoa are available from supermarkets.

Pomegranates are available in season from selected greengrocers.

  • Author: Valli Little
  • Image credit: Brett Stevens
  • Publication:



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