Spicy Mexican-Style Barramundi
with Cilantro-Lime Oil & Esquites-Style Salad
- Milk
- Fish
- Eggs
The star of this meal is a simple-but-flavorful oil you'll make by combining cilantro, scallions, lime, olive oil, and a touch of honey for a balanced and aromatic topper for buttery chili-spiced barramundi fillets. The fish is served atop a Mexican-style salad made of charred corn kernels, mayo, sour cream, lime, chili powder, and feta.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
1 teaspoon
Chili Powder
10 ounce
Barramundi
(Contains: Fish)
1 teaspoon
Honey
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Lime
2 unit
Scallions
¼ ounce
Cilantro
1 unit
Corn
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1.5 tablespoon (tbsp)
Olive Oil
0.13 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Drain and rinse corn; thoroughly pat dry with paper towels. Thinly slice scallions, separating whites from greens. Roughly chop cilantro. Zest and quarter lime.
-
Heat a large dry, preferably nonstick, pan over high heat. Add corn and a big pinch of sugar; cook, stirring occasionally, until lightly charred, 4-6 minutes. (TIP: Cover pan if corn begins to pop.) Turn off heat; transfer to a medium bowl. Wash out pan.
-
Stir scallion whites, mayonnaise, sour cream, feta, half the cilantro, juice from half the lime, salt, pepper, and as much chili powder as you like (save some for Step 3) into bowl with charred corn. Transfer to freezer to quickly cool. TIP: If you're low on freezer space, transfer corn salad to a shallow bowl and spread out, then refrigerate for quick cooling!
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In a small bowl, combine scallion greens, lime zest, half the honey, remaining cilantro, 1½ TBSP olive oil, juice from one lime wedge, salt, and pepper (all the honey, 3 TBSP olive oil, and juice from two lime wedges for 4 servings). Stir vigorously with a spoon until scallions and cilantro have wilted, 30-45 seconds.
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Pat barramundi* dry with paper towels. Season generously with salt, pepper, and as much remaining chili powder as you like.
-
Heat a drizzle of oil in pan used for corn over medium-high heat. Add barramundi, skin sides down, and cook until skin is crispy, 4-5 minutes, then flip and cook until opaque and cooked through, 2-3 minutes more.
-
Divide esquites-style salad between plates. Top with barramundi. Drizzle cilantro-lime oil over barramundi or serve on the side for dipping. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the delicious blend of flavors, especially praising the corn salad and cilantro-lime oil 🌽
- Ease of prep: Customers found this recipe quick, easy to make, and simple to follow.
- Suggestions: Consider adding rice or another vegetable for a more filling meal; some preferred the corn salad warm.
- Portions: Several felt the meal was light and could use an additional side to make it more substantial.
- Fish quality: Most enjoyed the barramundi, finding it tender and flavorful; a few found it bland or fishy.
Reviews from our home cooks
Amazing meal! The barramundi was perfectly prepared - a light white sweet fish paired with the cilantro oil. The corn salad was such a great blend of flavors. Delicious dinner.
Will add this to my favorites! The corn cheese dish was fantastic! The slight sweetness of the cilantro lime oil really made the fish shine & contrasted the flavor of the Barramundi with the corn perfectly!
Everything was delicious-the esquites were the star of this meal, though I served them warm just my preference. The flavors really complimented each other nicely. I added a side of steamed green beans because it wasn't quite enough food for the two of us for dinner, that said we'd definitely have this again if we planned for a side veggie or bread.
Good flavor! The corn salad makes closer to 3 servings than 4. The amount on the plate in the picture is about twice what I had on mine after dividing into fourths. Also the barramundi fell apart pretty easily, but then I just kind of turned them into bowls with fish pieces and the corn salad topped with the oil. Would get this one again and the corn salad was a fun and unique recipe!
I LOVE any Mexican corn sides. I added a little extra mayo to make it creamier. Not a big fan of the barramundi. The portion was fine but the skin didn't hold up as nice as maybe a piece of salmon. Skin was too thin and sparse
We weren't expecting too much from this one but we were WRONG! The balance of the spiced tender fish and the creamy cold corn salad was delightful!
Barramundi in general is a great base for a meal. The scallion sauce was yummy and a good technique to learn
This has so much potential. The corn salad was amazing- flavorful and bountiful. However the olive oil style sauce had too much of an olive oil taste and became runny instead of absorbed by the fish. I also definitely feel bc the fish shrinks a decent amount after cooking that it should have starch. We were dying for just some bread to dip in the extra olive oil.
Delicious barramundi! Liked the blistered corn and feta, but cooking that corn on high heat messed up my skillet. Won't do that again.
Absolutely delicious, especially for those who enjoy a spicy flair! The esquito was wonderful too and the entire meal was easy to prepare.
