Blackened Barramundi & Pineapple Salsa

Name: Blackened Barramundi & Pineapple Salsa with Scallion Rice & 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 tablespoon Southwest Spice Blend; 4 teaspoon Vegetable Oil; 1 tablespoon Butter; Salt; Pepper

with Scallion Rice & Roasted Green Beans

Recipe Development TeamPublished on May 11, 2020

Get Free Steak + 10 Free Meals

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.

Tags:

Calorie Smart

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 tablespoon

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)2259 kJ

Calories540 kcal

Fat22 g

Saturated Fat7 g

Carbohydrate57 g

Sugar10 g

Dietary Fiber4 g

Protein32 g

Cholesterol90 mg

Sodium115 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

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 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 pineapple over a small bowl, reserving juice; roughly chop. Trim green beans. Zest and quarter lime (for 4 servings, zest 1 lime; quarter both). In a separate small bowl, combine pineapple, scallion greens, 2 TBSP pineapple juice (3 TBSP for 4), a squeeze of lime juice, and lime zest 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), a squeeze of lime juice, and as much remaining lime zest as you like. 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.