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Barramundi over Corn & Poblano Hash

Barramundi over Corn & Poblano Hash

with Salsa Fresca & Lime Crema

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Fishing for a delicious, sea-faring meal? We’ve got just the thing. Crispy, spiced barramundi fillets are served over an easy hash of roasted poblano, corn, onion, and potatoes. They’re finished with a homemade fresh salsa and drizzle of tangy lime crema. Get ready to make waves around your dinner table!

Tags:Calorie Smart
Allergens:MilkFish

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Poblano Pepper

1 unit

Yellow Onion

13.4 ounce

Corn

1 tablespoon

Southwest Spice Blend

1 unit

Roma Tomato

1 unit

Lime

4 tablespoon

Sour Cream

(ContainsMilk)

10 ounce

Australis Barramundi

(ContainsFish)

Not included in your delivery

Salt

Pepper

1 tablespoon

Olive Oil

2 teaspoon

Vegetable Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate67 g
Sugar17 g
Dietary Fiber11 g
Protein37 g
Cholesterol95 mg
Sodium360 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
Utensilsarrow down iconarrow down icon
Paper Towel
Strainer
Baking Sheet
Small Bowl
Zester
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Core, deseed, and dice poblano into ½-inch pieces. Halve, peel, and dice half the onion into ½-inch pieces; mince a bit of onion until you have 1 TBSP (dice whole onion for 4; mince until you have 2 TBSP). Drain corn and pat very dry with paper towels.

2

• Toss potatoes, poblano, diced onion, and corn on a baking sheet with a large drizzle of olive oil, half the Southwest Spice (you’ll use the rest later), pepper, and a couple big pinches of salt. • Roast on top rack until veggies are tender and lightly browned, 20-25 minutes. (For 4 servings, divide veggies between two baking sheets; roast on top and middle racks, swapping rack positions halfway through.)

3

• While veggies roast, finely dice tomato. Zest and quarter lime. • In a small bowl, combine tomato, minced onion, a squeeze of lime juice, and a drizzle of olive oil. Season with salt and pepper.

4

• In a second small bowl, combine sour cream, a squeeze of lime juice, and lime zest to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

5

• Pat barramundi* dry with paper towels and season all over with salt and pepper. Season flesh sides with remaining Southwest Spice; rub to evenly coat. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add barramundi skin sides down. Cook until skin is slightly crisp, 4-5 minutes. Flip and cook until barramundi is opaque and cooked through, 2-3 minutes more.

6

• Divide veggie hash between plates and top with barramundi, lime crema, and salsa fresca. Serve with remaining lime wedges on the side.