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Mexican Grilled Barramundi
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Mexican Grilled Barramundi

Mexican Grilled Barramundi

with Foil Pouch Veggies and Lime Mayo

Foil saves the day in this summer feast! Between grilling delicate fish over foil and cooking beans and corn in a tidy foil pouch, you'll have barely anything to clean up! Vibrant lime and bursting baby tomatoes brighten up this hearty meal.

Easy Clean-up
Seafood/Fruit de Mer

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

Preparation Time30 minutes


serving amount

282 g


(Contains Fish, Seafood/Fruit de Mer)

370 mL

Black Beans

160 g

Sweet Bell Pepper

113 g

Baby Tomatoes

1 unit


2 unit

Green Onion

113 g

Canned Corn

1 tbsp

Mexican Seasoning

2 tbsp


(Contains Egg, Mustard)

Not included in your delivery

¼ tsp


3 tbsp


½ tsp

Salt and Pepper*


Nutrition Values

Calories680 kcal
Fat38 g
Saturated Fat5 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber16 g
Protein36 g
Cholesterol70 mg
Sodium1360 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.


Large Bowl
Aluminum Foil
Measuring Spoons
Medium Bowl
Small Bowl



Before starting, wash and dry all produce. Lightly oil the grill.While you prep, preheat grill to 500°F over medium-high heat.

Drain and rinse beans. Transfer beans to a large bowl. Drain and rinse corn. Add half the corn to the bowl with beans (use all the corn for 4 ppl). Thinly slice green onions. Quarter tomatoes. Core, then cut pepper into 1/4-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

Grill foil pouch veggies

Add half the peppers, half the Mexican Seasoning and 1 tbsp oil to the large bowl with beans and corn. Season with salt and pepper, then stir to combine. Layer two 18x12-inch pieces of foil. Arrange veggie mixture on one side of foil. Fold foil in half over veggie mixture and pinch edges to seal pouch. Set aside. (NOTE: Make 2 pouches for 4 ppl.) Place pouch on one side of grill and grill until tender, 12-14 min.

Season barramundi

While foil pouch veggies grill, stack two 6x12-inch pieces of foil on other side of grill. Pat barramundi dry with paper towels. Add barramundi, remaining Mexican Seasoning and 1 1/2 tbsp oil (dbl for 4 ppl) to the same bowl (from step 1). Season with salt and pepper, then toss to coat.

Grill barramundi

While foil pouch veggies grill, add barramundi to the prepared foil, skin-side down. Close lid and grill, until skin is crispy, 8-10 min, then carefully flip. (TIP: When the skin is crispy, it will be easier to flip and won't stick to the foil.) Continue to grill until opaque and cooked through, 2-3 min.**

Make salsa and lime mayo

While veggies and barramundi grill, add tomatoes, remaining peppers, half the green onions, half the lime juice, 1/4 tsp sugar and 1/2 tbsp oil to a medium bowl. Season with salt and pepper, then stir to combine. Add mayo, lime zest and remaining lime juice to a small bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Carefully open foil pouch. Sprinkle remaining green onions over veggies, then stir to combine. Divide barramundi, veggies and salsa between plates. Drizzle lime mayo over barramundi. Squeeze over a lime wedge, if desired.

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