Grilled Barramundi with Tomato Salsa, Fresh Zucchini Ribbons & Hummus

Grilled Barramundi
Pescatarian Perfection – Grilled Barramundi with Tomato Salsa, Zucchini Ribbons and Hummus

Grilled barramundi with tomato salsa & zucchini ribbons and hummus serves as a perfect pescatarian meal 

The fresh, clean flavors of these pescatarian-friendly ingredients help make this dish the perfect pescatarian meal. Great for a mid-week meal for the family or date night!

I discovered barramundi a few years ago and fell it love with its flavor. It is great frozen and fresh. The fish is mild in flavor and has meaty flesh with moderate fat. It has half the calories of salmon, and is packed with Omega-3 fatty acids.

This fish hails from Australia and is a type of seabass that is native to Australia and the Indo-Pacific. These days most barramundi you will find will be farmed. Barramundi is a hardy fish species and can be raised without any hormones, antibiotics or chemicals. The folks at The Better Fish Company have great information about the sustainability of the fish.

Serves two


Two 3-4 oz fillets of Barramundi, choose thick pieces (cod would also work)
1 lemon – zest and juice

2 whole zucchini, sliced into ribbons using a spiralizer or vegetable peeler

4 fresh tomatoes, seeded and diced

1 sprig of fresh thyme

1 garlic clove, minced

Olive oil

Avocado oil

Sea salt

Fresh cracked black pepper

Prepared hummus


  • Step 1 – Make the salsa

Add the tomatoes, garlic, fresh thyme, sea salt, black pepper, olive oil and 1 tablespoon of lemon juice together. Mix and set aside to make the fish and zucchini noodles.

  • Step 2 – Make the fish

Rinse and dry the fish and add it to a shallow plate. Sprinkle the fish on both sides with lemon zest, 1 teaspoon of lemon juice, sea salt and black pepper.  Add the fish to a hot grill pan and cook on both side for 3-4 minutes per side. Be sure not to overcook the fish. When the fish is done, add it to a clean plate to rest until the zucchini noodles are done.

  • Step 3 – Sauté the zucchini

In a hot pan add enough avocado oil to cover the bottom. Add the zucchini noodles and quickly sauté. Careful not to overcook, they should hold their shape and after cooking.

  • Step 4 – Assemble the dish

Add a dollop of hummus to the bottom of a bowl. Add the fish, and top it with the zucchini noodles and tomato salsa. Garnish with fresh thyme.

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I’m Stephanie Harris-Uyidi, affectionately known as The Posh Pescatarian. I’m a sustainable seafood enthusiast and love sharing recipes, education, and tips for making incredible pescatarian meals. I am an industry expert and an authoritative voice on the pescatarian lifestyle. When I’m not working on new recipes in my lab (AKA: my kitchen!) I enjoy traveling and learning about people, places and culture through food, ingredients, and cooking techniques. I share some of my experiences on my TV show Appetite for Adventure!



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