Mexican-Style Grilled Barramundi
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican-Style Grilled Barramundi

Mexican-Style Grilled Barramundi

with Grilled Peppers and Corn

Foil saves the day in this summer feast! After cooking veggies in a tidy foil pouch, you'll have barely anything to clean up! Vibrant lime mayo and bursting sweet corn brighten up this hearty meal.

Easy Clean-up
Quick Prep
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
Cooking Time


serving amount

282 g


(Contains Fish, Seafood/Fruit de Mer)

½ cup


(Contains Wheat)

170 g

Beefsteak Tomato

160 g

Sweet Bell Pepper

2 unit

Green Onion

1 unit


½ can

Canned Corn

1 tbsp

Enchilada Spice Blend

(Contains Sulphites)

2 tbsp


(Contains Egg, Mustard)

Not included in your delivery

2.5 tbsp


¼ tsp


½ tsp


0.13 tsp



Nutrition Values

Calories720 kcal
Fat34 g
Saturated Fat5 g
Carbohydrate68 g
Sugar11 g
Dietary Fiber8 g
Protein38 g
Cholesterol85 mg
Sodium1050 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.


Medium Pot
Measuring Cups
Measuring Spoons
Aluminum Foil
Paper Towel
Medium Bowl
Small Bowl


Cook couscous and prep

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Add 2/3 cup water and 1/4 tsp salt (dbl both for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, remove the pot from heat, then add couscous. Stir to combine. Cover and let stand 5 min. Meanwhile, core, then cut pepper into 1/4-inch pieces. Thinly slice green onions. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges. Cut tomato into 1/4-inch pieces. Drain corn.

Grill foil pouch veggies

Layer two 18x12-inch pieces of foil. (NOTE: For 4 ppl, layer two 24x12-inch pieces of foil.)Add corn, half the peppers and half the Enchilada Spice Blend to one side of the foil. Season with salt and pepper, then toss to combine. Arrange in a single layer. Drizzle 1 tbsp oil (dbl for 4 ppl) over top. Fold foil in half over veggie mixture and pinch edges to seal pouch. Place veggie pouch on one side of the grill. Close lid and grill until veggies are tender, 12-14 min.

Season barramundi

Meanwhile, pat barramundi dry with paper towels. Add barramundi, remaining Enchilada Spice Blend and 1 tbsp oil (dbl for 4 ppl) to a medium bowl. Season with salt and pepper, then toss to coat.

Grill barramundi

Add barramundi to the other side of the grill, skin-side down. Close lid and grill until skin is crispy and barramundi is cooked through, 6-9 min.**Using a spatula, carefully flip. Close lid and grill flesh side until golden-brown, 1-2 min. Transfer barramundi to a plate, skin-side up.

Make lime mayo  and salsa

Meanwhile, add mayo and lime zest to a small bowl. Season with salt and pepper, then stir to combine. Set aside. Add tomatoes, remaining peppers, half the green onions, half the lime juice, 1/4 tsp sugar and 1/2 tbsp oil (dbl both for 4 ppl) to another medium bowl. Season with salt and pepper, then stir to combine.

Finish and serve

Carefully open veggie pouch. Fluff couscous with a fork, then stir in foil-pouch veggies, remaining lime juice and remaining green onions. Season with salt and pepper, to taste. Divide couscous between plates. Top with barramundi and salsa. Dollop lime mayo over barramundi. Squeeze a lime wedge over top, if desired.