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Mexican-Spiced Barramundi and Corn Rice

Mexican-Spiced Barramundi and Corn Rice

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 corn-speckled 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!

Tags:Family Friendly
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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

282 g

Barramundi

(ContainsFish/Poisson, Seafood/Fruit de Mer)

¾ cup

Basmati Rice

7 g

Cilantro

1 unit

Lime

56 g

Canned Corn

200 g

Zucchini

6 g

Garlic

1 tbsp

Mexican Seasoning

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2803 kJ
Calories670 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate76 g
Sugar5 g
Dietary Fiber3 g
Protein36 g
Cholesterol90 mg
Sodium730 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Measuring Spoons
Paper Towel
Zester
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce.

Peel, then mince or grate the garlic. Drain and rinse corn. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the rice, half the garlic and a quarter of the corn (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water (dbl 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.

2

While the rice cooks, cut the zucchini into 1/2-inch rounds. Zest, then juice half the lime (whole for 4 ppl). Roughly chop the cilantro. Pat the barramundi dry with paper towels, then sprinkle with the Mexican Seasoning. Season with salt and pepper. Set aside.

3

Heat a large non-stick pan over medium-high heat. When hot add 1 tbsp oil (dbl for 4 ppl), then the zucchini. Cook, stirring often, until tender-crisp, 3-4 min. Add the remaining garlic. Cook, stirring often, until fragrant, 30 sec. Season with salt and pepper. Transfer to a plate and cover to keep warm.

4

Add the barramundi, skin-side down, to the same pan. (TIP: Add 1/2 tbsp oil to the pan, if it looks dry.) Cook, until the skin is crispy, 6-7 min. Flip the barramundi over and cook until cooked through, 3-4 min.** Transfer to a plate, skin-side up.

5

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

6

Fluff the rice with a fork, then stir in the lime zest and season with salt. Divide rice between bowls. Top the Mexican-spiced barramundi and garlicky zucchini. Drizzle with the lime-butter sauce. Sprinkle the cilantro over top.