After a dinner to impress? This Moroccan-spiced barramundi is paired with a fresh-tasting citrus salad for a vibrant meal.
Serves44
Cook time10 mins10 minutes
Prep time15 mins15 minutes, + 5 mins marinating & 5 mins resting time
+ 5 mins marinating & 5 mins resting time
Moroccan-spiced barramundi with citrus salad. Grab some juicy Australian limes, oranges and grapefruit to create this vibrant and zesty Moroccan-spiced barramundi with citrus salad.
Start by prepping the citrus. Peel the grapefruit and then use a small knife to segment the fruit. Work over a bowl to catch any juices. Next, peel and segment the lime, working over the same bowl. Peel the oranges and thinly slice crossways, removing any seeds.
Next place the barramundi, Moroccan seasoning and one tablespoon of oil in a shallow bowl. Gently turn to evenly coat the fish in the seasoning and set aside for five minutes. While the barramundi is marinating, make the salad dressing.
To do it, place the honey, or maple syrup if you prefer, mustard, reserved grapefruit and lime juice, and the remaining oil in a screw-top jar. Season with salt and pepper. Seal the jar and shake well to combine. Next, heat a large non-stick frying pan over medium-high heat. Add the barramundi to the pan and cook for three minutes each side or until just cooked through. It should be a beautiful golden brown colour.
To make the citrus salad, place the orange slices, grapefruit and lime segments, fennel and fennel fronds, coriander, mint and pomegranate in a large bowl. Toss gently to combine. Place the barramundi onto a serving platter with the salad mixture. Top with some fetta and drizzle with the dressing to serve.
This Moroccan-inspired barramundi dish is bursting with flavour. Try it for a mouth-watering dinner with friends or family.
Ingredients
4 Coles Australian Ocean Barramundi Skin On Portions, skin removed
1 tbs Moroccan seasoning
1/3 cup (80ml) olive oil
1 tbs honey
1 tsp Coles Dijon Mustard
1 Ruby Red grapefruit, peeled, segmented reserving juice
2 limes, peeled, segmented reserving juice
2 oranges, peeled, thinly sliced
1 fennel, finely shaved, fronds reserved
1/2 cup coriander leaves
1/4 cup mint leaves
1/2 cup pomegranate seeds
200g fetta, crumbled
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the barramundi, Moroccan seasoning and 1 tbs oil in a bowl and gently turn to coat. Set aside for 5 mins to develop the flavours.
Step 2
Meanwhile, place the honey, mustard, reserved grapefruit juice, reserved lime juice and remaining oil in a screw-top jar and shake to combine. Season.
Step 3
Heat a non-stick frying pan over medium-high heat. Cook barramundi for 3 mins each side or until golden brown and just cooked through.
Step 4
Combine the orange slices, grapefruit segments, lime segments, fennel, reserved fennel fronds, coriander, mint and pomegranate in a large bowl. Divide among serving plates with the barramundi. Top with fetta and drizzle with dressing.
