Cal Smart Peanut-Crusted Barramundi
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Cal Smart Peanut-Crusted Barramundi

Cal Smart Peanut-Crusted Barramundi

with Pineapple and Cilantro-Lime Vinaigrette

Buttery barramundi is slathered in mayo and our fragrant Thai Seasoning before getting crusted with peanuts for crunch and toasty, nutty richness. Fresh pineapple adds sweetness to the cilantro-lime-dressed salad, striking a perfect balance of flavours!

Cal Smart is based on a per serving calculation of the recipe's kilocalorie amount.

Tags:
Calorie Smart
Quick
Allergens:
Fish
Seafood/Fruit de Mer
Sesame
Milk
Egg
Mustard
Peanuts

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

Preparation Time25 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

282 g

Barramundi

(Contains Fish, Seafood/Fruit de Mer)

1 tbsp

Thai Seasoning

(Contains Sesame, Milk)

2 tbsp

Mayonnaise

(Contains Egg, Mustard)

113 g

Spring Mix

160 g

Sweet Bell Pepper

95 g

Pineapple

28 g

Peanuts, chopped

(Contains Peanuts)

1 unit

Lime

7 g

Cilantro

66 g

Mini Cucumber

Not included in your delivery

1.5 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

½ tsp

Sugar*

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Nutrition Values

Calories510 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate22 g
Sugar12 g
Dietary Fiber5 g
Protein34 g
Cholesterol85 mg
Sodium450 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

Baking Sheet
Paper Towel
Parchment Paper
Small Bowl
Zester
Large Bowl
Whisk

Instructions

Prep and roast barramundi
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Combine mayo and Thai Seasoning in a small bowl. Pat barramundi dry with paper towels, then season with salt and pepper. Arrange barramundi on a parchment-lined baking sheet, skin-side down. Spread spiced mayo over flesh side of barramundi. Sprinkle peanuts over top, then press gently to adhere. Roast in the middle of the oven until cooked through, 8-10 min.**

Prep
2

Meanwhile, core, then cut pepper into 1/4-inch slices. Halve cucumber lengthwise, then cut into 1/4-inch half-moons. Cut pineapple into 1/4-inch pieces. Finely chop cilantro. Zest, then juice lime.

Make vinaigrette
3

Add lime zest, lime juice, half the cilantro, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine.

Make salad
4

Add peppers, cucumbers, pineapple and spring mix to the large bowl with vinaigrette. Toss to combine.

Finish barramundi
5

Carefully remove skin from barramundi, if desired.

Finish and serve
6

Divide salad between plates. Top with barramundi. Sprinkle with remaining cilantro.