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Mexican-Spiced Barramundi

Mexican-Spiced Barramundi

with Garlicky Zucchini and Lime-Butter Sauce

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Tonight we're transforming barramundi with our oh-so-tasty Mexican Seasoning. The feisty fillets are served on top of rice and finished with a lime-butter sauce and garlicky zucchini. Just a single bite of this delicious dish will make everything feel a whole lot sunnier!

Tags:SpicyFamily Friendly
Allergens:BarramundiMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsBarramundi)

¾ cup

Basmati Rice

7 g

Cilantro

1 unit

Lime

160 g

Sweet Bell Pepper

200 g

Zucchini

1 tsp

Garlic Salt

1 tbsp

Mexican Seasoning

56 g

Onion, chopped

Not included in your delivery

2 tbsp

Oil*

½ tsp

Salt*

0.13 tsp

Pepper*

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories740 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate77 g
Sugar9 g
Dietary Fiber5 g
Protein37 g
Cholesterol107 mg
Sodium1490 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
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Zester
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/2 tsp garlic salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

2

Meanwhile, cut zucchini into 1/2-inch rounds. Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Roughly chop cilantro.

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and onions. Cook, stirring often, until tender-crisp, 3-4 min. Season with salt and pepper, then transfer to one side of a plate. Add 1/2 tbsp oil (dbl for 4 ppl) to the pan, then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Transfer zucchini to the other side of the plate, then cover to keep warm. Remove the pan from heat.

4

Pat barramundi dry with paper towels. Season with Mexican Seasoning, salt and pepper. Heat the same pan over medium, then add 1 tbsp oil. When hot, add barramundi, skin-side down. (NOTE: Don't overcrowd the pan; cook barramundi in 2 batches for 4 ppl, using 1 tbsp oil per batch.)Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 1 min.** Transfer barramundi to another plate.

5

Carefully wipe the pan clean with paper towels. Add 2 tbsp butter and 1 tbsp water (dbl both for 4 ppl) to the same pan over medium. Swirl to melt butter, 1 min. Remove the pan from heat. Add lime juice. Stir until combined, 30 sec. Season with salt, then stir to combine.

6

Fluff rice with a fork, then stir in onion-pepper mixture, lime zest and half the cilantro. Season with salt, then stir to combine. Divide rice between bowls. Top with barramundi and zucchini. Drizzle over lime-butter sauce. Sprinkle remaining cilantro over top. Squeeze over a lime wedge, if desired.