Barramundi & Turkish-Spiced Bulgur
with Feta & Scallion Relish
Barramundi is a member of the sea bass family; it’s flaky and buttery, takes to all sorts of flavors, and cooks up quickly. Tonight, it’s pan seared until the skin is browned and crisp, then it’s topped with a bright scallion relish and served over a bed of garlicky, spiced, whole-grain bulgur wheat combined with salty feta and crunchy cukes. It’s finished with a squeeze of fresh lemon juice and sprinkle of zest for a bright, light weeknight dinner idea.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Turkish Spice Blend
Not included in your delivery
• Wash and dry produce. • Peel and mince or grate garlic. Thinly slice scallions, separating whites from greens. Zest and quarter lemon. Trim and dice cucumber.
• Heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and half the Turkish Spice Blend (all for 4 servings); cook, stirring, until fragrant, 1-2 minutes. • Add bulgur, 1 cup water (2 cups for 4), salt, and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat (you’ll finish it in Step 5).
• In a small bowl, combine scallion whites, half the scallion greens (save the rest for another use), half the lemon zest, 1 TBSP olive oil (2 TBSP for 4 servings), juice from one lemon wedge (two lemon wedges for 4), and remaining garlic to taste. Taste and season with a pinch of salt and pepper.
• Pat barramundi* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes. • Flip and cook until barramundi is cooked through, 2-3 minutes more. • Transfer to a paper-towel-lined plate.
• When bulgur is done cooking, stir cucumber, half the feta (all for 4 servings), and a drizzle of olive oil into pot. Taste and season with salt and pepper if desired.
• Divide bulgur and barramundi between shallow bowls. Spoon scallion relish over barramundi and garnish with remaining lemon zest to taste. Serve with remaining lemon wedges on the side.
Barramundi is fully cooked when internal temperature reaches 145°.