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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Fish, Seafood/Fruit de Mer)
(Contains Sesame, Milk)
(Contains Egg, Mustard)
Sweet Bell Pepper
Not included in your delivery
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.**
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.
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.
Add peppers, cucumbers, pineapple and spring mix to the large bowl with vinaigrette. Toss to combine.
Carefully remove skin from barramundi, if desired.
Divide salad between plates. Top with barramundi. Sprinkle with remaining cilantro.