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 Spice Blend. 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!

Allergens:Fish/PoissonSeafood/Fruit de MerMilk/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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

282 g


(ContainsFish/Poisson, Seafood/Fruit de Mer)

¾ cup

Basmati Rice

7 g


1 unit


160 g

Poblano Pepper

200 g


6 g


1 tbsp

Mexican Seasoning

56 g

Red Onion

Not included in your delivery

1.5 tbsp


½ tsp


0.13 tsp


2 tbsp

Unsalted Butter*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories670 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate77 g
Sugar8 g
Dietary Fiber5 g
Protein36 g
Cholesterol90 mg
Sodium940 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Garlic Guide for Step 3 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then mince or grate garlic. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and half the garlic. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove pot from heat. Set aside, still covered.


While rice cooks, cut zucchini into 1/2-inch rounds. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Zest, then juice half the lime (whole for 4 ppl). Cut remaining lime into wedges. Roughly chop cilantro.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then poblanos 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 to pan (dbl for 4 ppl), then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Add 1/4 tsp garlic. (NOTE: Reference garlic guide.) Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper. Transfer zucchini to other side of plate, then cover to keep warm.


Pat barramundi dry with paper towels. Season with Mexican Seasoning, salt and pepper. Add barramundi to the same pan, skin-side down. (TIP: Add 1/2 tbsp oil to the pan, if it looks dry.) Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 2-3 min. Transfer barramundi to a plate.


Add 2 tbsp butter and 1 tbsp water (dbl both for 4 ppl) to the same pan. Swirl to melt butter, 1 min. Remove pan from heat. Add lime juice. Stir, scraping up browned bits from the bottom of the pan, until combined, 30 sec. Remove pan from heat, then season with salt and stir to combine.


Fluff rice with a fork, then stir in poblanos, lime zest and half the cilantro. Season with salt, then stir combine. Divide rice between bowls. Top with barramundi and zucchini. Drizzle over lime-butter sauce. Sprinkle remaining cilantro over top.