Cumin Grilled Barramundi with Harissa Spiced Hummus and Tabbouleh

Our grill has been getting quite a workout this summer.

Fish is a weeknight staple. We've recently taken our usual Cod en Papillote from the oven to the grill with such delicious results (I definitely recommend giving that a try if you love the fish in packets and want a summery way to mix it up). I think the fact that we're always looking for new ways to make fish interesting is what inspired this Cumin Grilled Barramundi. It was perfectly light, and paired well with a spicy hummus and classic tabbouleh.

We teamed up with Australis, the Better Fish to bring this recipe to life, in support of their #BarraMonday movement to help build awareness for sustainable seafood. As you know, we're selective about our brand endorsements around here, and found this fish to be so flavorful and perfect for grilling on a warm summer night. 


Cumin Grilled Barramundi
serves 2

2 Barramundi fillets, thawed (we found ours at Whole Foods)
2 tbs olive oil
2 tsp cumin
salt and pepper
4 tbs harissa hummus, divided
2 cups cucumber tabbouleh, divided
olive oil, for serving

  • 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.
  • Cook on a hot grill, uncovered for 3 minutes per side, flipping carefully. When fish is opaque throughout, set aside and rest for 2 minutes. 
  • While fish rests, divide harissa spiced hummus and tabbouleh between two plates.
  • Rest Barramundi fillets on tabbouleh and drizzle with olive oil to serve.

Classic Tabbouleh

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
1 lemon, juiced
4 tbs olive oil
1 tbs salt
salt and pepper

  • 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, and bulgur wheat.
  • Add olive oil and season to taste with salt and pepper. 

Harissa Spiced Hummus
16 oz garbanzo beans, cooked and cooled
2 tbs tahini
2 tbs olive oil
juice from 1/2 lemon
1 tbs harissa paste
2 cloves garlic, diced
salt and pepper

  • In a food processor, combine lemon juice and tahini. Pulse until whipped and airy.
  • Add garbanzo beans, olive oil and garlic, and salt and pepper to taste.
  • Process until a smooth paste has formed.
  • Add Harissa and process until mixed thoroughly.