Blackened Barramundi and Pineapple Salsa

Name: Blackened Barramundi and Pineapple Salsa with Scallion Rice and Roasted Green Beans
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 2 unit Scallions; ½ cup Jasmine Rice; 4 ounce Pineapple; 6 ounce Green Beans; 1 unit Lime; 10 ounce Barramundi; 1 teaspoon Southwest Spice Blend; 4 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Scallion Rice and Roasted Green Beans

Recipe Development TeamPublished on April 03, 2019

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(8.6K customers rated)

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Pineapple salsa is our favorite way to feel warm weather vibes all year round. It’s sweet, juicy, and tangy, making it the perfect complement to crispy spiced barramundi. On the side, there’s roasted green beans and fluffy rice mixed with scallions and a squeeze of lime juice. No matter the temperature, one bite of this delicious dish will make everything feel a whole lot sunnier.

Allergens:

Fish

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

½ cup

Jasmine Rice

4 ounce

Pineapple

6 ounce

Green Beans

1 unit

Lime

10 ounce

Barramundi

(Contains: Fish)

1 teaspoon

Southwest Spice Blend

Not included in your delivery

4 teaspoon

Vegetable Oil

1 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2301 kJ

Calories550 kcal

Fat21 g

Saturated Fat7 g

Carbohydrate59 g

Sugar11 g

Dietary Fiber4 g

Protein34 g

Cholesterol80 mg

Sodium170 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Small pot

•Small Bowl

•Strainer

•Zester

•Baking Sheet

•Paper Towel

•Large Pan

•Plate

Instructions

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook 1-2 minutes. Stir in rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes.

Meanwhile, drain pineapple over a small bowl, reserving juice. Roughly chop pineapple. Trim green beans. Zest and quarter lime. In a second small bowl, combine pineapple, scallion greens, lime zest (to taste), juice from 1 lime wedge, and 2 TBSP pineapple juice (3 TBSP for 4 servings). Season with salt and pepper.

Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.

Pat barramundi dry with paper towels; season all over with salt and pepper. Season flesh side of fish with Southwest Spice; rub to evenly coat.

Heat a large drizzle of oil in a large pan over medium-high heat. Add barramundi, skin side down. Cook until skin is crispy, 4-5 minutes. (TIP: Lower heat if skin begins to brown too quickly.) Flip and cook until fish is cooked through, 2-3 minutes. Turn off heat; transfer to a paper-towel-lined plate.

Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings), remaining lime zest (to taste), and juice from 1 lime wedge. Season with salt and pepper. Divide rice, barramundi, and green beans between plates. Top fish with salsa. Serve with remaining lime wedges on the side for squeezing over.