Fish and Salad revamped

Pic via Delicious Magazine

Sumac Spiced Barramundi with Tahini Paste and Quinoa Salad

I’m forever on the hunt for new versions of fish and salad. The recent edition of Delicious Magazine with all it’s beautiful pictures and clever ideas prompted me to delve into the archives for inspiration. My past aversions to anything mushy or paste like would have previously prevented me from attempting this recipe. But, since our babies repertoire for all matter of things blended have taken center stage in our kitchen, I’ve developed a new found appreciation for pastes and purees. This recipe for Sumac Spiced Barramundi with Tahini Paste and Quinoa Salad which I have adjusted to make even healthier, truly is delicious. It gives fish and salad a total makeover xx  

Recipe adapted from Delicious magazine

1 avocado, chopped
Juice of 1/2 lemon
2 tbs extra virgin olive oil
2 tbs tahini
1 tbs ground cumin
2 tsp sumac
1 cup quinoa
Chicken stock / vegetable stock to cook quinoa
1 Shallot finely diced
3 tbs slivered almonds dry fried
2 tbs lemon juice
1 teaspoon lemon rinde
1 tbs olive oil
Handful green beans
1 Lebanese cucumber, cut into matchsticks
1 cup pitted green olives, sliced
2 tbs chopped flat-leaf parsley
2 tbs chopped mint leaves
Seeds of 1 pomegranate
4 Baramundi fillets skin on, pin-boned

Cook the Quinoa as per pack, using chicken stock to flavor. In the meantime, saute shallots for 3 minutes then set aside. In the same pan, dry fry slithered almonds for 4 minutes or until golden, set aside. Blanch green beans. Then, in a small mixing bowl combine 1 tablespoon olive oil, lemon rind and lemon juice, whisk together. In a large serving bowl, combine, cooled Quinoa, shallots, almonds, green beans, pomegranates and lemon mixture and mix together. When ready to serve, top with mint, parsley and cucumber and toss to combine.

To make the paste, combine chopped avocado, Tahini, lemon juice, cumin, 1 tablespoon olive oil and 1 teaspoon sumac and whisk together until a smooth paste forms.

Preheat oven to 180c. In the meantime season fish with salt and pepper and sprinkle 1 teaspoon of sumac on. Then heat 1 tablespoon olive oil in fry pan and cook fish skin side down for 2 minutes or until golden, then repeat the same on other side. Transfer fish to oven and bake for approx 10 minutes or until cooked through.

To serve brush each plate with Tahini paste, lay cooked fish beside it and top with salad.