Mexican-Spiced Barramundi
with Garlicky Zucchini and Lime-Butter Sauce
Tonight we're transforming barramundi with our oh-so-tasty Mexican Seasoning. 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!
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 Barramundi)
¾ cup
Basmati Rice
7 g
Cilantro
1 unit
Lime
160 g
Sweet Bell Pepper
200 g
Zucchini
1 tsp
Garlic Salt
1 tbsp
Mexican Seasoning
56 g
Onion, chopped
Not included in your delivery
2 tbsp
Oil*
½ tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 1 1/4 cups water and 1/2 tsp garlic salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, cut zucchini into 1/2-inch rounds. Core, then cut pepper into 1/2-inch pieces. Zest, then juice half the lime (whole lime for 4 ppl). Cut any 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 peppers 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 (dbl for 4 ppl) to the pan, then zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Season with 1/2 tsp garlic salt (dbl for 4 ppl) and pepper. Transfer zucchini to the other side of the plate, then cover to keep warm. Remove the pan from heat.
Pat barramundi dry with paper towels. Season with Mexican Seasoning, salt and pepper. Heat the same pan over medium, then add 1 tbsp oil. When hot, add barramundi, skin-side down. (NOTE: Don't overcrowd the pan; cook barramundi in 2 batches for 4 ppl, using 1 tbsp oil per batch.)Cook until skin is crispy, 4-5 min. Flip and cook until barramundi is opaque and cooked through, 1 min.** Transfer barramundi to another plate.
Carefully wipe the pan clean with paper towels. Add 2 tbsp butter and 1 tbsp water (dbl both for 4 ppl) to the same pan over medium. Swirl to melt butter, 1 min. Remove the pan from heat. Add lime juice. Stir until combined, 30 sec. Season with salt, then stir to combine.
Fluff rice with a fork, then stir in onion-pepper mixture, lime zest and half the cilantro. Season with salt, then stir to combine. Divide rice between bowls. Top with barramundi and zucchini. Drizzle over lime-butter sauce. Sprinkle remaining cilantro over top. Squeeze over a lime wedge, if desired.
