Roasted Barramundi and Mexican-Style Rice Bowls
with Charred Corn Salad and Guacamole
These colourful bowls of Mexican-spiced roasted barramundi and rice are dolloped with ready-to-eat guac! A charred corn salad is added for a delicate smokiness.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
(Contains Fish, Seafood/Fruit de Mer)
Enchilada Spice Blend
Vegetable Broth Concentrate
White Wine Vinegar
Feta Cheese, crumbled
Not included in your delivery
Before starting, preheat the broiler to high. Wash and dry all produce. Using a strainer, drain half the corn (all for 4 ppl). Transfer corn to an unlined baking sheet. Pat corn dry with paper towels. (NOTE: Drying the corn thoroughly will help prevent it from sticking to the baking sheet.) Spread corn in a single layer. Broil in the top of the oven, stirring occasionally, until dark-brown in spots, 5-7 min. Transfer corn to a medium bowl.
Meanwhile, heat a medium pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then rice and 2 tsp Enchilada Spice Blend (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Add broth concentrate, 1/4 tsp salt and 1 1/4 water cups water (dbl both for 4 ppl). Bring to a boil. Once boiling, 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, pat barramundi dry with paper towels. Season with salt, pepper and remaining Enchilada Spice Blend. Arrange barramundi on a foil-lined baking sheet, skin-side down. Drizzle 1/2 tbsp oil over top (dbl for 4 ppl). Once corn is done, broil barramundi in the middle of the oven until cooked through, 8-10 min.**
Meanwhile, cut tomatoes into 1/2-inch pieces. Roughly chop cilantro.
Add tomatoes, vinegar, half the feta, half the cilantro and 1/2 tbsp oil (dbl for 4 ppl) to the bowl with charred corn. Season with salt and pepper, to taste, then toss to combine.
Fluff rice with a fork. Remove and discard barramundi skin. Using a fork, gently flake barramundi into bite-sized pieces. Divide rice between bowls. Top with charred corn salad and barramundi. Sprinkle with remaining cilantro and remaining feta. Dollop guacamole over top.