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Cumin and Sumac-Crusted Barramundi with Avocado Hummus

Pan-seared barramundi fillets with toasted spices, served alongside a creamy avocado hummus and a white wine herb reduction.

HealthySeafoodHigh ProteinGluten FreePescatarian
Estimated Nutrition
Calories
711.3
kcal / serving
2845.2 kcal total
Carbs
16.2g
per serving
64.8 g total
Fat
51.1g
per serving
204.4 g total
Protein
46.2g
per serving
184.8 g total
Cook Time
15
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
4
tbsp
Tahini
Sesame paste
Fruits
2
unit
Avocados
Ripe, peeled, stone removed, cut into cubes
0.5
unit
Lemon
Juice only
Liquids
110
ml
Dry White Wine
NutsSeeds
1
unit
Salt
Seasoning
1
unit
Black Pepper
Freshly ground
3
tbsp
Cumin Seeds
Toasted for 1 minute in a dry pan and crushed
1
tsp
Sumac
2
tbsp
Chives
Chopped
2
tbsp
Oregano
Chopped
3
unit
Garlic
Cloves, crushed
2
tbsp
Ground Cumin
0.5
tsp
Sumac
For the hummus
1
tbsp
Black Sesame Seeds
OilsFats
2
tbsp
Grapeseed Oil
Used for brushing and frying
4
tbsp
Extra Virgin Olive Oil
Seafood
800
g
Barramundi
8 fillets, bones removed, skin on
Vegetables
2
unit
Shallots
Peeled and chopped

Method

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