| Allergens
- Fish
- Milk
| Total Time
30 Minutes
| Servings
2
| Calories
550 Kcal
Ingredients
- 2 unit Scallions
- ½ cup Jasmine Rice
- 4 ounce Pineapple
- 6 ounce Green Beans
- 1 unit Lime
- 10 ounce Barramundi
- 1 teaspoon Southwest Spice Blend
- 4 teaspoon Vegetable Oil
- 1 tablespoon Butter
- Salt
- Pepper
Instructions
Cook Rice
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook 1-2 minutes. Stir in rice and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until tender, about 15 minutes.Make Salsa
Meanwhile, drain pineapple over a small bowl, reserving juice. Roughly chop pineapple. Trim green beans. Zest and quarter lime. In a second small bowl, combine pineapple, scallion greens, lime zest (to taste), juice from 1 lime wedge, and 2 TBSP pineapple juice (3 TBSP for 4 servings). Season with salt and pepper.Roast Green Beans
Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 10-12 minutes.Season Barramundi
Pat barramundi dry with paper towels; season all over with salt and pepper. Season flesh side of fish with Southwest Spice; rub to evenly coat.Cook Barramundi
Heat a large drizzle of oil in a large pan over medium-high heat. Add barramundi, skin side down. Cook until skin is crispy, 4-5 minutes. Flip and cook until fish is cooked through, 2-3 minutes. Turn off heat; transfer to a paper-towel-lined plate.TIP: Lower heat if skin begins to brown too quickly.