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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
282 g
Barramundi
(Contains Fish, Seafood/Fruit de Mer)
370 mL
Black Beans
160 g
Sweet Bell Pepper
113 g
Baby Tomatoes
1 unit
Lime
2 unit
Green Onion
113 g
Canned Corn
1 tbsp
Mexican Seasoning
2 tbsp
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
¼ tsp
Sugar*
3 tbsp
Oil*
½ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.**
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.
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.
