Grilled Barramundi with Green Olive and Pomegranate Tabouli

Paleo – serves 2

Ingredients

  • 2x 200g pieces of Barramundi, skin on
  • 2 tbsp olive oil
  • 2 cups cauliflower florets
  • 1 bunch continental parsley, stems removed and roughly chopped
  • 1/4 cup diced mint
  • 3 tbsp pitted green olives, diced
  • 3 tbsp pomegranate seeds
  • 1 tbsp cumin seeds
  • 1/2 cup mixed leaves
  • 2 tbsp shelled pistachios
  • 2 tbsp fresh lemon juice
  • Cracked pepper

Method

  • Preheat oven to 150 degrees
  • In a small bowl mix cauliflower, cumin and 1/2 tsp olive oil. Place on one side of an alfoil lined oven tray. Add pistachios on other side of the tray and place in the oven
  • After about 5 minutes remove pistachios and return cauliflower to the oven for a further 5 – 10 minutes
  • Heat 1 tbsp olive oil in a non stick pan. Once hot, place fish skin side down and cook for approx 7 minutes, flipping the fish every minute or so until the flesh just falls away
  • In a small bowl mix lemon juice, 1/2 tsp olive oil and cracked pepper. Set aside
  • In a large bowl combine mixed leaves, parsley, mint, olives, pomegranate and pistachios. Add warm cauliflower and cumin seeds from the oven, dress with the lemon juice & olive oil, and toss until combined. Serve

IMG_0993

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s