Baja Barramundi
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Baja Barramundi

Baja Barramundi

with Yellow Rice & Salsa Fresca

Salsa fresca is our favorite way to feel warm weather vibes all year round. It’s juicy and tangy with a touch of heat, making it the perfect complement to crispy, turmeric-and-cumin-spiced barramundi. The fillets are served on top of steamy yellow rice and blanketed in lime crema and said salsa. No matter the temperature, one bite of this delicious dish will make everything feel a whole lot sunnier.

Allergens:
Milk
Fish

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

Total Time25 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

2 unit

Scallions

4 ounce

Grape Tomatoes

¼ ounce

Cilantro

1 unit

Lime

1 unit

Chili Pepper

1 teaspoon

Turmeric

½ cup

Jasmine Rice

1 unit

Mushroom Stock Concentrate

1.5 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon

Cumin

10 ounce

Barramundi

(Contains Fish)

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(Contains Milk)

Kosher Salt

Pepper

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Nutrition Values

/ per serving
Calories570 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate54 g
Sugar5 g
Dietary Fiber2 g
Protein33 g
Cholesterol115 mg
Sodium320 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

Zester
Small pot
Medium Bowl
Small Bowl
Large Pan
Paper Towel

Instructions

Prep
1

• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Halve tomatoes. Mince cilantro. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Mince chili.

Cook Rice
2

• Melt 1 TBSP butter in a small pot over medium-high heat. Add half the scallion whites and ¼ tsp turmeric (½ tsp for 4 servings); cook until fragrant, 1 minute. (You’ll use more turmeric later.) • Stir in rice, ¾ cup water (1½ cups for 4), stock concentrate, and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Make Salsa Fresca
3

• While rice cooks, in a medium bowl, combine tomatoes, cilantro, remaining scallion whites, and juice from half the lime (whole lime for 4 servings). Season with salt and pepper. If you like your salsa spicy, stir in chili to taste.

Make Crema
4

• In a small bowl, combine sour cream, a big squeeze of lime juice, and as much lime zest as you like. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

Cook Fish
5

• In a second small bowl, combine cumin and ¼ tsp remaining turmeric (½ tsp for 4 servings). (Be sure to measure the turmeric; we sent more.) • Pat barramundi* dry with paper towels. Season all over with salt and pepper. Season flesh sides with spice mixture. • Heat a large 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 fish is opaque and cooked through, 2-3 minutes more.

Finish & Serve
6

• Fluff rice with a fork; stir in scallion greens and 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. • Divide rice between plates. Top rice with barramundi; garnish with salsa fresca and crema. Serve with any remaining lime wedges on the side.

Barramundi is fully cooked when internal temperature reaches 145°.

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