Posted: January 10 2017 in Recipes

4 barramundi filets, thawed and skin removed
1/4 red onion, diced
3 cloves garlic, cut in half
7 oz jar sun dried tomatoes packed in oil, drained (reserve oil)
1/2 teaspoon cumin
1/4 teaspoon coriander
1/8 teaspoon chipotle chili powder
1/4 teaspoon allspice
1/2 teaspoon cinnamon
2 tbs honey
Juice from 1/2 lemon
2 tbs fresh cilantro
1 red onion, peeled and cut into wedges
2 small zucchini, cut into rounds
1 large carrot, cut into ribbons using vegetable peeler


Cut barramundi into 1 1/2 inch cubes and place into a large bowl.

In the bowl of a food processor, place the next 11 ingredients (red onion through cilantro) and process until incorporated. Season with salt and pepper and add 1-2 tablespoons reserved oil from sun dried tomatoes and process again until a thick sauce forms. Reserve 1/4 cup of sun dried tomato mixture for dipping and pour the remainder of the mixture over the barramundi. Mix together well to coat the fish. Cover and refrigerate for 3-4 hours.

Heat outdoor, or indoor grill pan, to medium high heat. If using an indoor grill pan, spray with non-stick spray or rub with oil. Build your skewers: Skewer barramundi pieces, zucchini rounds, onion wedges and carrot ribbons (folding the carrots back and forth like ribbon candy) onto metal skewers in an alternating pattern. If using woolens skewers, soak in water for 30 minutes prior to building your skewers.

Grill fish skewers for about 10-15 minutes or until fish is cooked and the vegetables are tender and roasty. Serve skewers with reserved sun dried tomato sauce, mint yogurt dipping sauce and couscous. Enjoy!