Sweet & Spicy Soy-Garlic Barramundi

• While rice cooks, peel and mince or grate garlic. Roughly chop cilantro. Thinly slice jalapeño, removing ribs and seeds for less heat. • In an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings), combine soy sauce, garlic, half the cilantro, ¼ cup water, 2 tsp sugar, and as much jalapeño as you like (½ cup water and 4 tsp sugar for 4). • Pat barramundi* dry with paper towels; place, skin sides up, in baking dish with soy mixture. Set aside to marinate for at least 10 minutes.

• Meanwhile, trim green beans if necessary. Halve, peel, and thinly slice onion. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add green beans and cook, stirring occasionally, until slightly charred but still firm, 3-4 minutes. • Turn off heat; transfer to baking dish with marinated barramundi, carefully nestling green beans around fish. Wipe out pan.

• Heat a large drizzle of oil in same pan over medium-high heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Add a splash of water; cook, stirring occasionally, until caramelized, 2-3 minutes more. Season with salt and pepper. • Arrange caramelized onion evenly over barramundi and green beans in baking dish.

• Roast barramundi and veggies on top rack until fish is cooked through and green beans are tender, 15-20 minutes. • Once barramundi is done, carefully peel skin off fish and discard. TIP: The skin is easier to remove when the fish is cooked.