Spicy Mexican-Style Barramundi

Name: Spicy Mexican-Style Barramundi with Cilantro-Lime Oil & Esquites-Style Salad
Total time: 25 min
Yield: 2
Cuisine: Central America
Ingredients: 10 ounce Barramundi; 1 teaspoon Chili Powder; 2 teaspoon Honey; ¼ ounce Cilantro; 2 unit Scallions; 1 unit Corn; 1.5 tablespoon Sour Cream; 2 tablespoon Mayonnaise; 1 unit Lime; ½ cup Feta Cheese; Salt; Pepper; Sugar; Olive Oil; Cooking Oil

with Cilantro-Lime Oil & Esquites-Style Salad

Recipe Development TeamPublished on June 24, 2025

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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.

The serving of protein food in this product is high in protein.

See nutrition information for total fat, cholesterol, and sodium content.

Tags:

Carb Conscious

•High Protein

•Easy Prep

Allergens:

Fish

•Milk

•Eggs

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 Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

10 ounce

Barramundi

(Contains: Fish)

1 teaspoon

Chili Powder

2 teaspoon

Honey

¼ ounce

Cilantro

2 unit

Scallions

1 unit

Corn

1.5 tablespoon

Sour Cream

(Contains: Milk)

2 tablespoon

Mayonnaise

(Contains: Eggs)

1 unit

Lime

½ cup

Feta Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Sugar

Olive Oil

Cooking Oil

Nutrition Values

/ per serving

Calories640 kcal

Fat40 g

Saturated Fat11 g

Carbohydrate32 g

Sugar14 g

Dietary Fiber5 g

Protein36 g

Cholesterol135 mg

Sodium530 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 Bowl

•Medium Bowl

•Large Pan

•Strainer

•Paper Towel

•Zester

Instructions

• 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!

• In a small bowl, combine scallion greens, lime zest, half the honey, remaining cilantro, 1 1⁄2 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.

• 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. • Flip and cook until barramundi is 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.

Fish is fully cooked when internal temperature reaches 145°.