Herby za’atar lends vibrant flavor to our crispy-skinned barramundi—perfectly contrasted by a dollop of creamy, cooling tzatziki sauce. It’s the ideal partner for our couscous, tossed with a sweet-and-savory mix of salsa verde-dressed kale, roasted peppers, and dates.
• Prep time: 5 minutes
• Cook time: 20 minutes
• Yield: Serves 4
• 4 Skin-On Barramundi Fillets
• 1 cup Yellow Couscous
• 6 oz Shredded Kale
• 2 cloves garlic
• 1/2 cup Tzatziki (Cucumber-Yogurt Sauce)
• 3 oz Dried Medjool Dates
• 2 oz Sliced Roasted Red Peppers
• 1/3 cup Salsa Verde
• 1 tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
- Prepare the ingredients: Wash and dry the kale. Pit and roughly chop the dates. Peel and roughly chop 2 cloves of garlic. Roughly chop the peppers.
- Cook the couscous: In a medium pot, combine the couscous, chopped dates and garlic, and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Drizzle with olive oil; taste, then season with salt and pepper if desired. Cover to keep warm.
- Cook & dress the kale: While the couscous cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the kale and 1/4 cup of water (carefully, as the liquid may splatter). Season with salt and pepper. Loosely cover the pan with foil and cook, without stirring, 3 to 4 minutes, or until the kale is wilted and the water has cooked off. Transfer to a large bowl. Stir in the salsa verde and chopped peppers. Cover with foil to keep warm. Wipe out the pan.
- Cook the fish: Pat the fish dry with paper towels. Season on both sides with salt, pepper, and enough of the za’atar to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down, and cook 4 to 5 minutes, or until the skin is lightly browned and crispy. Flip and cook 2 to 3 minutes, or until the fish is browned and cooked through. Turn off the heat.
- Fish the couscous & serve your dish: While the fish cooks, add the cooked couscous to the bowl of dressed kale. Drizzle with olive oil and season with salt and pepper. Stir to combine. Serve the cooked fish over the finished couscous. Top the fish with the tzatziki. Enjoy!
This great family recipe is thanks to Blue-Apron Recipes at https://www.blueapron.com/recipes/spiced-barramundi-with-mediterranean-couscous-tzatziki-sauce