Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Charmoula Barramundi with Yogurt Sauce

By Pete Evans From Moveable Feast Season 67, Ep.127
Scott Phillips

Servings: 4

Barramundi is one of the most popular fish in Australia thanks to its buttery flavor and delicate texture. Check your supermarket’s freezer aisle for flash-frozen domestically farmed barramundi, a good sustainable choice. If you can’t find it, substitute domestically farmed tilapia or catfish. I like cooking with trans-fat-free virgin coconut oil because it adds rich flavor and it’s good for your metabolism, heart, brain, and immune system, but you can use olive oil if you prefer. Serve with roasted cauliflower or steamed green beans.

Ingredients

For the yogurt sauce

  • 1/3 cup whole-milk Greek yogurt
  • 1 Tbs. finely chopped fresh cilantro
  • 1 Tbs. finely chopped fresh mint
  • 1 tsp. finely diced red onion
  • 1 tsp. fish sauce
  • 1 tsp. fresh lime juice

For the fish

  • 4 6-oz. skinless barramundi fillets
  • Kosher salt and freshly ground black pepper
  • 8 tsp. charmoula powder
  • 1 Tbs. virgin coconut oil
  • Lime wedges, for serving

Nutritional Information

      Calories (kcal) : 220
      Fat Calories (kcal): 70
      Fat (g): 7
      Saturated Fat (g): 4.5
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 85
      Sodium (mg): 990
      Carbohydrates (g): 6
      Fiber (g): 3
      Protein (g): 37

Preparation

Make the sauce

  • In a medium bowl, gently stir all of the ingredients until combined.

Cook the fish

  • Season the fish with 1/2 tsp. salt and a few grinds of pepper, and then rub the charmoula powder on both sides of each fillet. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering hot. Add the fish and cook, undisturbed, until golden, about 2 minutes. Flip and cook until just opaque in the center (use a paring knife to check), about 2 minutes more. Serve with the yogurt sauce and lime wedges.

Reviews

Rate or Review

Reviews

  • user-3137149 | 06/09/2016

    The sauce makes this dish

  • user-2991808 | 03/02/2014

    I found the use of yogurt on fish well placed. The spice blend added flavor and color. Very enjoyable.

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Taos, New Mexico (503)

Experience the rich history of the mountainous Taos region of New Mexico as Moveable Feast with Fine Cooking gets a taste of its incredible ingredients. Host Curtis Stone meets Christopher…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks