Blackened Barramundi & Mango Salsa
with Scallion Rice & Roasted Green Beans
- Fish
Mango 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 tangy lime zest. No matter the temperature, one bite of this delicious dish will make everything feel a whole lot sunnier.
Ingredients
6 ounce
Green Beans
½ cup
Jasmine Rice
4 ounce
Mango
10 ounce
Barramundi
(Contains: Fish)
1 unit
Lime
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
Nutrition Values
Utensils
Cooking Steps
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 minute. 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 rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, drain mango, discarding juice; roughly chop. Trim green beans, if necessary. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). In a small bowl, combine mango, scallion greens, and a squeeze of lime juice to taste. 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, 12-15 minutes.
While green beans roast, pat barramundi dry with paper towels; season all over with salt and pepper. Season flesh sides with half the Southwest Spice (use all for 4 servings); rub to evenly coat.
Heat a large drizzle of oil in a large pan over medium-high heat. Add barramundi skin sides 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 opaque and cooked through, 2-3 minutes. Remove pan from heat.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest. 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Barramundi was a delightful discovery for many, with its exceptional taste and texture earning rave reviews 🐟.
- Ease of prep: Customers appreciated the different cooking style, which resulted in crispy skin and perfectly cooked fish.
- Suggestions: For the best mango salsa, use fresh mango if possible to enhance the dish's tropical flavors.
