Blackened Barramundi and Pineapple Salsa
with Scallion Rice and Roasted Green Beans
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Southwest Spice Blend
Not included in your delivery
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.